Game Day Nosh: Pulled Pork-n-Mac Egg Rolls

I'm going through an egg roll phase. Once you realize how easy they are to make, you will too. You can put anything into these perfect little wrappers. Forget about traditional Chinese fillings for the moment. We'll get to Chinese New Year dishes next. Put anything that you would put into a tortilla, bun, or pastry. Leftovers work great, but don't stop at savory. Ricotta, chopped nuts and Nutella are cannoli with extra hail Mary's (on account of the sin).

For the Super bowl, I think sticking to stick to your ribs fare is best. Pulled pork and macaroni and cheese, which a squirt of barbecue sauce make a perfect appetizer for watching football.

Here is what you'll need:

Egg roll wrappers
About 2 lbs of mac-n-cheese
About 1 lb of pulled pork (If you barbecue regularily, you have baggies of the stuff in your freezer. If not, I suggest paying a visit to your local barbecue restaurant).
Barbecue sauce
Vegetable oil
Stock pot
Paper towels
Makes about 24 full egg rolls/48 pc


The key is to not overstuff each wrapper. Put a scoop of warm mac-n-cheese and spread out in the center of the wrap, leaving an inch at each end clear, and a little more than an inch on either side.

Put a layer of pulled pork on top of the mac. Spread a spoonful of barbecue sauce on top.

Wrap in a circle: Fold bottom flap first, then one side, then fold the top. Wet the last open side with water and tightly roll it closed. Wet outside as well to seal it. Place each roll on a plate.

Heat oil to medium high. It's important that the oil is hot enough, but not so hot as to burn the rolls too quickly before the insides are warm. Once oil is fully preheated, put one roll in the oil for a tester. If you are happy with the oil temperature, add another 4-5 to do at a time, depending on the size of your pot.
Remove and let cool on a paper towel. When cool enough to touch, cut in half on a diagonal, arrange on a platter and serve with barbecue sauce.

Hope your team wins!