Do you smell that? Smoke, lime, mesquite, $9 beer, and 11 kinds of meat (6 if you count the hot dogs as 1 – yes, let’s just count the hot dogs as 1). That’s the smell of football season.

It’s the second most wonderful time of the year. Because you know what’s coming next: cooler weather (soon-ish, anyway), Frito Pie in those little red & white checkered cardboard bowls, Friday night at the high school, and spending half your weekend standing in a parking lot under a tent with food, friends, and more food.

Or depending on your location, maybe you just yell “mommy words” at an over-sized TV from the comfort of your own air-conditioned living room. It’s the same – we’re all in this together.

HEB is celebrating the start of football season with their favorite Tailgating Primo Picks. Chips, pretzel crackers, barbecue sauce, grill rubs and utensils, Texas-shaped burger presses, and football-shaped serving boards, just to name a few.

That’s right. I said football-shaped servings boards.

A photo posted by Shawnda (@shawndah) on Aug 24, 2015 at 10:55am PDT

And if you can’t make a party out of all that – just stop. You know you can make a party out of all that.

A photo posted by Shawnda (@shawndah) on Aug 30, 2015 at 11:53am PDT

Pulled pork and chili are my two favorite football foods. Frito Pie is a Texas concession stand mainstay and pulled pork – it basically cooks itself in the slow cooker and feeds us for days. To fancy up the pulled pork a little for tailgating and trying to keep one hand open, I went the egg roll route.

Pulled pork is tossed with barbecue sauce, cheese, and onions and then wrapped in egg roll wrappers. After a 20-minute stint through the oven, you’ve got a crispy heavy appetizer that you can eat with one hand. But, you’ve got a second hand. And if doesn’t have a beer in it, it might as well be holding a plate with some coleslaw on it.

I paired the pulled pork egg rolls with a crunchy coleslaw dressed with a spicy and creamy Avacodo-Lime dressing. Grab the egg roll and make a big scooping pass through the coleslaw. And then tell me that’s not better than fussing with a two-handed sandwich and a plate.

A photo posted by Shawnda (@shawndah) on Aug 30, 2015 at 9:12am PDT

Print

Baked Barbecue Pulled Pork Egg Rolls with Spicy Avocado-Lime Coleslaw

Scoop up a bite of tangy, spicy, and cool coleslaw with crispy baked barbecue pulled pork egg rolls.

Ingredients

• For the eggrolls:
• Cooking spray
• 12 egg roll wrappers
• 2 packed cups pulled pork, warmed (I used these leftovers)
• 1/2 cup barbecue sauce (I used Primo Pick Mark's Lone Star Certified Good Stuff)
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped red onion
• 2 green onions, chopped
• For the coleslaw dressing:
• 1/4 cup fat free plain yogurt
• 1/4 large avocado
• Juice of 1 lime
• 1 Tbsp cider vinegar
• 1/4 - 1/2 cup milk (I used skim)
• 1 small jalapeno, cut in half
• 1/2 handful of cilantro
• 1/2 small clove garlic
• Pinch of salt
• 1 bag of coleslaw greens (I used the greens from the 13.9oz HEB Sesame Ginger Asian Chopped Salad Kit, reserving the prepared dressing in the bag for a rainy day)

Instructions

1. Line a baking sheet with foil, lightly spray with cooking spray, and preheat the oven to 425.
2. In a medium mixing bowl, toss the pulled pork with the barbecue sauce, shredded cheese, and green and red onions until well mixed.
3. Lay an egg roll wrapper on your work surface with one corner pointing toward you. Dip a brush or your fingers in water and wet a 1/2-inch border around the edge of the egg roll wrapper.
4. Scoop a generous spoonful of pulled pork filling onto the wrapper and roll about halfway closed.
5. Fold the ends in and continue rolling away, towards the point.
6. Transfer to the prepared baking sheet and repeat until you're out of filling.
7. Lightly spray with cooking spray and bake for ~20 minutes, until golden brown.
8. While the egg rolls are baking, make the coleslaw dressing: add the yogurt, avocado, vinegar, lime juice, 1/4 cup milk, 1/2 of the jalapeno, cilantro, garlic, and a pinch of salt to the blender, blending until smooth.
9. If too thick, add additional milk 2 Tbsp at a time. If your pepper wasn't too terribly hot, add the rest of the jalapeno too.
10. Dress the coleslaw and transfer to a cooler (if you're taking this tailgate party to the parking lot) or the fridge.
11. To serve, cut the egg rolls in half, on the diagonal (3-4 of mine split where I stabbed them with my too-long fingernails - but you can't even tell after cutting.) and serve with a generous scoop of coleslaw.

Notes

Yields: 12 egg rolls

Source: The Brewer and The Baker

Estimated time: 45 minutes

This recipe was developed in conjunction with H-E-B and I was provided a selection of ingredients as well as compensated for my time. Messy fingers, stretchy-waisted pants, and spilled beer are all mine. You can find H-E-B on Facebook, Twitter, and Pinterest. And if you’re as lucky as we are, 3 locations within a 5 mile radius.