Saucy Mama Cuban Egg Rolls With Pulled Pork & Creamy Garlic Mustard Slaw

Ingredients:

3 c. shredded (pulled pork)

12 slices (square) Swiss cheese—cut in half to create 24 halves

3 c. shredded cabbage & carrot cole slaw mix

¼ c. julienned sweet onion

½ c. Saucy Mama Creamy Garlic Mustard

¼ c. sugar

¼ c. red wine vinegar

1 tsp salt

½ tsp salt

2-3 dashes tabasco/hot sauce

12 egg roll wrappers

1 egg

1 TBSP water

Directions:

For the shredded pork…

A frozen 2.5 lb pork roast was rubbed with salt, pepper, and garlic powder, and placed in the crock pot with ¼ c. water to cook on low for 8 hours. When done (completely tender and nearly falling apart), pork roast was shredded, juice from the crock pot was added to retain some moisture.

For the slaw…

While the pork is cooking in the crock pot, mix mustard, sugar, vinegar, salt, pepper, and tabasco in a large bowl.  Add onion and cabbage mix.  Toss to combine.  Cover with plastic wrap and refrigerate all day.

To assemble egg rolls…

Combine egg and water to create and egg wash.  Arrange each egg roll wrapper so that a corner points away.  Brush all 4 edges with egg wash.  Place one Swiss cheese half slice on the bottom quarter of the egg roll wrapper.  On top of cheese, place approximately 3 TBSP pulled pork…just enough to cover the cheese.  On top of pork, spoon the same amount of slaw mix.  On top of slaw, place another Swiss cheese half slice.  To roll, fold bottom corner up and over cheese, slaw, and pork pile.  Fold in the side corners to seal, and roll up to seal the last corner.

To fry…

In a skillet, heat vegetable oil to 350 degrees.  Fry each egg roll 1 minute per side, turning 3-4 times to reach desired golden brownness.

To serve…

Cut on the bias and serve hot with extra Saucy Mama Creamy Garlic Mustard for dipping.