Pulled pork - We used left over pulled pork that was made yesterday. This step is up to you. This is a great recipe to use with left over pulled pork or if you want to make some special for this it is up to you.
Prepare the pickled red onions. Thinly slice the red onion and in container add to the onions red wine vinegar. For one large onion we used one large bottle of red wine vinegar. Take care to make sure that all onion pieces are covered. It is best to let them sit for a few hours before using them.
Heat oil to 375.
Take egg roll wrap and lay it down in pointed shape not square (see photos- the back of our wrappers also had instructions on how to properly wrap them).
Place small amount of pulled pork towards corner closest to you. Add Moppin Sauce on top, pickled red onions and freshly grated habanero cheddar cheese.
Take pointed end closest to you and roll over the pulled pork stack then fold the two sides in. Dip your finger in water and at the point furthest away from you rub the corner with water so when you complete the roll it will seal the egg roll.
After Egg roll is sealed carefully add to heated oil. Cook for approximately 3-5 minutes till golden brown. Remove from oil and place on paper towel lined sheet to cool.
We served ours with ranch dressing and extra moppin sauce on the side.
