Ingredients
Boston Butt Egg Rolls
- Boston Butt minced
- Half bag of Finely Shredded cabbage
- 2/3 cup of Lube Man BBQ Sauce
- Egg Roll wrappers
- 64 oz of vegetable Oil
- Egg Wash (Egg yokes
Fruit Egg Rolls
- Egg Roll Wrappers
- Can of Apple pie filling
- 2 Tbs of Brown Sugar
- 1 tsp of Cinnamon
Caramel Sauce
- 14 oz of milk caramels (remove from wrap)
- 1/2 Cup of Heavy Cream
Directions
Boston Butt Egg Rolls
Cover Boston Butt roast in baking pan and cover with tin foil. Place roast in oven at 500 degrees and cook for 1 hour and then turn heat to 250 degrees and cook for 7 hours. Pull meat off bone and remove fat and grizzle and bones. Shred or mince roast meat in a baking pan. Add a layer of shredded cabbage. Add BBQ sauce and mix together well with your hands. Heat oil in large stock pot. Paint egg wash to edges of wrappers, take a little bit of meat and cabbage mixture and roll and then seal edges with egg wash. Use slotted spoon to place rolls in hot grease. Remove when brown and drain on paper towel.
Fruit Egg Rolls
Mix apples, brown sugar and cinnamon. Paint wrappers with egg wash along the edges, place apple mixture and roll and seal with egg wash and drop into hot grease. When brown, remove and drain on paper towels. Top with vanilla ice cream and caramel sauce
Caramel Sauce
Melt Caramel in microwave for 45 seconds and stir. Microwave for a minute and stir again. Repeat until melted, add 1/3 of heavy cream, heat in microwave and stir. Add rest of Cream, microwave and stir.
