Pulled pork or chicken is blended with roasted corn, black beans, peppers, and onions, then tossed in a tangy Cattlemen’s® Alabama White BBQ Sauce. Wrapped in a crisp eggroll shell and fried to golden perfection, this Southern-inspired appetizer is served hot and crunchy with extra BBQ sauce for dipping.
Ingredients
2 cups Pulled Pork or Chicken
1/2 cup Cattlemen's® Alabama White BBQ Sauce
1/2 cup Roasted Corn Kernels
1/2 cup Black Beans, Drained and Rinsed
1/4 cup Diced Red Bell Pepper
1 Small Jalapeño, Finely Diced
2 Red Onions, Sliced Thin
1/2 tsp. McCormick Culinary® Smoked Paprika
1/4 tsp. McCormick Culinary® Garlic Powder
1/2 tsp. McCormick Culinary® Fine Grind Mediterranean Style Sea Salt
1/4 tsp. McCormick Culinary® Pure Ground Black Pepper
12 Egg Roll Wrappers
Procedure
Prep
1. In a medium bowl, mix all ingredients except egg roll wrappers.
2. To assemble egg rolls, place 1 eggroll wrapper on a clean work surface, with points facing up and down, like a diamond. Spoon about 2 to 3 tbsp of the filling across center of wrapper. Brush top edge of the wrapper with water. Fold bottom edge of wrapper up and over filling, then fold in right and left corner of wrapper. Roll tightly from bottom to top, pressing top edge down to seal. Repeat with remaining ingredients. Hold refrigerated or frozen for service.
Service
1. Fry egg rolls until golden brown and crispy. Drain well. Serve with additional BBQ sauce, optional.
Serves 12
