As we near the end of January, another exciting holiday is upon us—The Chinese New Year! This year it takes place on January 31st, and marks the beginning of another year according to the lunisolar calendar—also referred to as the Lunar New Year. Many other Asian countries, and countries with large Chinese populations, celebrate the holiday. Through traditions vary, a 1–2 week festival is typical to ring in the New Year. As foodies, we want to know about the food, of course! Be sure to check back tomorrow for a special blog post with some traditional recipes and more.
It’s no secret that my favorite meals are usually filled with good old-fashioned, Southern-inspired, comfort food. However, I love taking two very different cuisines and mixing them together to come up with new & interesting recipes to share with you. This week is the perfect opportunity to combine a Chinese-American favorite with a classic American dish, and voilà, I bring you my BBQ Pulled Pork Egg Rolls! The “cole slaw” dipping sauce is so delicious that you’ll want to put it on everything from salads to sandwiches, and everything in between. Here’s the recipe:
BBQ Pulled Pork Egg Rolls
This recipe is prepared using the KitchenAid 9 Cup Exact Slice Food Processor with 3 Cup Bowl & French Fry Disc (K40147).
36 oz of your favorite barbecue pulled pork, shredded
12 egg roll wrappers
To prepare the dipping sauce, combine the mayonnaise, buttermilk, apple cider vinegar, celery salt, sugar, and black pepper in a medium bowl and mix until thoroughly combined. Add the shredded cabbage and stir until it’s evenly coated with the sauce. Place the mixture into a blender or a food processor and blend until the cabbage is fully puréed. Refrigerate until ready to serve the egg rolls.
To prepare the egg rolls, preheat a deep fryer to 350°F.
To assemble, place 1 egg roll wrapper on a work surface with one corner pointed towards you. Brush the entire border of the wrapper with a bit of water.
Place 1/4 cup of the pulled pork in the middle, closer to the lower corner of the wrapper pointing towards you. Spread the pork over the wrapper, making sure not to spread it too close to the edges. Fold the corner closest to you over the mixture, then fold both the left and right corners toward the center and continue to roll. Brush the final corner with water to help seal the egg roll. Continue with the remaining rolls.
Place a few rolls into the deep fryer and cook in batches for 5–7 minutes, flipping them half way through, until golden brown.
Make these crispy treats to celebrate the New Year, then flip through the channels and try to find a broadcast of either the San Francisco or Seattle Chinatown New Year parade—both are something to see! The beautiful dragon costumes, stilt walkers, lion dancers, and even Chinese acrobatics! The San Francisco Chinese New Year celebration originated in the 1860's during the Gold Rush, and is now the largest Asian event in North America.
It’s funny, there are so many delicious options on a Chinese menu, but I find that most people seem to order the same thing every time! I know I do—my favorite, Chicken & Broccoli with Fried Rice. Your blog question today is: What’s your go-to Chinese take-out option? Do you prefer Mooshoo Pork, Sweet & Sour, or Lo Mein? How about the crowd pleaser—General Tso’s? Do you add on the extras, like Wonton Soup or Eggrolls? Tell me your favorite!
I will see you for a new ITKWD this Wednesday at 8pm ET, and don’t forget to check back tomorrow as we continue to celebrate the Chinese New Year!
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