Tex-Mex Pulled Pork Egg Rolls on the Traeger
These crispy Tex-Mex Pulled Pork Egg Rolls are filled with leftover pulled pork, corn, black beans, and cheese, fried to perfection using the Traeger Timberline XL’s induction burner.
Equipment
- Traeger Timberline XL
- Induction burner
- Cast iron skillet
- Tongs
- paper towels
- Cutting board
Ingredients
- 2 cups leftover pulled pork
- 1/2 cup corn
- 1/2 cup black beans drained and rinsed
- 1/2 red bell pepper chopped
- 1/2 white onion chopped
- 1 cup shredded Mexican cheese blend
- 1/4 cup chopped cilantro
- 2-3 green onions sliced
- Wonton wrappers
- Salt pepper, or taco seasoning (to taste)
- Oil for frying
Instructions
- Prepare Filling: Combine pulled pork, corn, black beans, red bell pepper, onion, cheese, cilantro, and green onions in a bowl. Season with salt, pepper, or taco seasoning.
- Preheat Traeger: Set the Traeger Timberline XL to 350°F. Add 1.5 inches of oil to a cast iron skillet on the induction burner and heat.
- Roll Egg Rolls: Place 2-3 tablespoons of filling in each wrapper. Wet edges, fold, and roll tightly.
- Fry Egg Rolls: Fry in batches until golden brown, about 3-4 minutes.
- Serve: Keep warm and serve with your favorite dipping sauce.
Notes
Freeze leftover pulled pork in vacuum-sealed bags and reheat from frozen by placing the bag in simmering water for best results.