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.
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.
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.
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.
- 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)
- Line a baking sheet with foil, lightly spray with cooking spray, and preheat the oven to 425.
- In a medium mixing bowl, toss the pulled pork with the barbecue sauce, shredded cheese, and green and red onions until well mixed.
- 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.
- Scoop a generous spoonful of pulled pork filling onto the wrapper and roll about halfway closed.
- Fold the ends in and continue rolling away, towards the point.
- Transfer to the prepared baking sheet and repeat until you're out of filling.
- Lightly spray with cooking spray and bake for ~20 minutes, until golden brown.
- 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.
- 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.
- Dress the coleslaw and transfer to a cooler (if you're taking this tailgate party to the parking lot) or the fridge.
- 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.
Yields: 12 egg rolls
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.