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BGDR's Pulled Pork Spring Rolls

Pulled Pork Spring Rolls

Don't think of these as regular spring rolls, but rather, a pulled pork sandwich re-imagined in spring roll form. These fresh pulled pork rolls are served with a delicious mustard barbecue dipping sauce, and this recipe is one of the best ways to use up leftover BBQ pork. They make excellent appetizers or a quick snack!
5 from 1 vote
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Course: Appetizer, Main Dish
Cuisine: American BBQ, Fusion
Keyword: leftover bbq, leftover pulled pork recipe, pulled pork, pulled pork spring rolls, spring rolls
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 5
Calories: 733kcal
Author: Sabrina Baksh and Derrick Riches


  • 3 cups smoked pulled pork
  • 3 cups prepared coleslaw
  • 1 8 oz package of rice vermicelli noodles
  • 10-12 spring roll wrappers
  • 1 2/3 cup mustard barbecue sauce see below for link


  • Prepare coleslaw, cover, and keep cool in the refrigerator.
  • Boil rice vermicelli noodles for 3 minutes. Remove from heat, cover pot, and let noodles sit for 1 minute before draining.
  • Coat pulled pork with ⅓ of a cup of barbecue sauce. Do not over-saturate. It should be lightly coated. You will have 1 1/3 cups of sauce left for dipping.
  • In a large bowl, add hot water. Dip spring rolls wrappers into the water for 1-2 seconds. It will still be al dente, and that's okay. Place wrapper onto a clean cutting board and top with coleslaw, then vermicelli noodles, and pulled pork. Do not overstuff!
  • Fold in the two edges (left and right) and roll from the bottom upward. Repeat the prep process for the additional spring rolls.
  • Place spring rolls into a large plastic container with a lid and store them in the refrigerator until ready to serve. They are the best when cold. Serve with mustard sauce on the side.


Calories: 733kcal | Carbohydrates: 131g | Protein: 25g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 64mg | Sodium: 2143mg | Potassium: 339mg | Fiber: 3g | Sugar: 54g | Vitamin A: 473IU | Vitamin C: 19mg | Calcium: 146mg | Iron: 4mg