Pulled Pork Spring Rolls (Fresh)

By James Kimble September 28, 2024 3 mins read 90 Views

These fresh pulled pork spring rolls are incredibly delicious, perfect for snacking, and a breeze to assemble!

We are always looking for new ways to use up leftover pulled pork, but a hot dish in the scorching Texas heat is a bit much. That’s why we transformed these leftovers into fresh pulled pork spring rolls. We used coleslaw as the vegetable base, topped with vermicelli noodles, and smoked pulled pork. We tie the whole thing together with a delicious BBQ dipping sauce. After chilling in the fridge, these tasty morsels really cooled us off. These fresh spring rolls are surprisingly easy to assemble and make the perfect snack or appetizer for cookouts and potlucks!

Ingredients

Coleslaw: Use our Slaw for Sandwiches Recipe! For an easy option, purchase a coleslaw kit, without dressing.
Smoked pulled pork: Three cups worth. You can also make these spring rolls with leftover smoked chicken or turkey.
Vermicelli rice noodles
Spring roll wrappers
Bottled or Homemade Barbecue sauce: or your favorite type of dipping sauce

How to make Pulled Pork Spring Rolls

Make the coleslaw, cover, and keep cool in the refrigerator.
Prepare vermicelli noodles according to package instructions. Drain and set aside
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.
Dip rice paper wrappers in hot water for 1-2 seconds. It will still be al dente, and that’s okay.
Assemble: 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.
Chill: Place spring rolls into a large container with a lid and store them in the refrigerator until ready to serve. They are the best when cold. Serve with BBQ sauce on the side.
Store leftover pulled pork spring rolls in an airtight container in the refrigerator for up to 3 days.

Tips:

Substitute pulled pork with pulled chicken or shredded beef.
If you are opposed to a mayo-based coleslaw, use a vinegar-based slaw or undressed coleslaw mix for this recipe. It will change the flavor, so keep that in mind.
Add a little chopped chili pepper, cilantro, or green onions to amp up the flavor.
Not too sure about mustard BBQ sauce? Use a tomato-based sauce or go Southern with a bit of Comeback Sauce. It is not a BBQ sauce, but it is a phenomenal dipping sauce.

The Best Grilled and Smoked Appetizers

Pulled Pork Spring Rolls

These fresh pulled pork spring rolls are incredibly delicious, perfect for snacking, and a breeze to assemble!

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

Total Time 20

Servings servings

Calories 274kcal

Ingredients

3 cups smoked pulled pork sub with shredded chicken, beef, or turkey
3 cups prepared coleslaw
1 8-ounce package of rice vermicelli noodles
10 spring roll wrappers
1 2/3 cup barbecue sauce or bottled sauce of choice

Instructions

Prepare coleslaw, cover, and keep cool in the refrigerator.
Cook vermicelli noodles according to package instructions. Drain and set aside.
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 dipped 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.