BBQ Egg Rolls

BBQ Egg Rolls

Recipe courtesy of Liz Burrell, Big Green Egg Culinary Center

This recipe was inspired by the Big Green Egg Sweet Kentucky Bourbon Grilling Glaze and the Big Green Egg Traditional Moppin’ Sauce Barbecue Baste



  • 450 grams pulled pork
  • 2 tbsp Big Green Egg Sweet Kentucky Bourbon Grilling Glaze
  • 1 cup Big Green Egg Moppin’ Sauce coleslaw
  • 16 egg roll wrappers
  • 60 ml olive oil
  • 60 ml water for moistening the egg roll wrappers


  • Big Green Egg perforated cooking grid, half-moon or full-sized OR Big Green Egg Rectangular Drip Pan


  1. Set the EGG up for indirect cooking with the convEGGor at 450°F/232°C. Place the perforated cooking grid or the rectangular drip pan on top of the grid.

  2. For the egg roll filling, combine the chopped pulled pork and the Sweet Kentucky Bourbon Grilling Glaze. With one corner of the egg roll paper facing you, fill the middle of the wrapper with one tablespoon of pulled pork and ½ tablespoon coleslaw. Fold the bottom corner up and away from you, and tuck each side corner tightly into the middle. Dip your fingers into water and moisten the egg roll wrapper on the corners until it sticks. Roll the bundle toward the top corner, dip your fingers in the water again, and seal the egg roll tightly. Brush all sides of the egg rolls with olive oil.

  3. Place the egg rolls on the perforated grid or the rectangular drip pan and cook for 15-20 minutes, making sure to flip them at least once. The egg roll wrappers should be golden brown; adjust cooking time as needed. Remove and let rest for 5-10 minutes. Enjoy!

Big Green Egg Moppin’ Sauce coleslaw:


  • 1 cup finely shredded cabbage or slaw
  • 3 tbsp Big Green Egg Traditional Moppin’ Sauce Barbecue Baste
  • 3 tsp sugar


Mix together the cabbage, Traditional Moppin’ Sauce Barbecue Baste, and sugar. Adjust to your desired flavor and set aside.

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