Smoked Pulled Pork Egg Rolls with Datil Pepper Dipping Sauce
Chef Bouchon Lyonnais from Bistro de Leon in St. Augustine, Florida.
1 pound Smoked pulled pork
1/2 cup of Datil Pepper sauce
3 fresh Datil Peppers
5 ounce of Cabbage
Peel & Shred Carrots
Shred the cabbage
Chop very thin the Datil Peppers ( remove the datil pepper seeds if you want it not too hot)
Mix Carrots, cabbage, Datil Pepper and Datil Pepper sauce in a bowl with the smoked pull pork, the mixture should be wet.
(Reserve one night marinating in the fridge)
When marinated, take some regular Egg Rolls wrappers, pour 2 Tablespoons of the mixture in each, roll, fold the corners inside and fry until the eggroll gets crispy and with a nice golden color.
( the oil shouldn’t’ be too hot so the eggroll will get brown too fast)