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BBQ PULLED PORK IMPERIAL ROLLS
BBQ PULLED PORK IMPERIAL ROLLS BBQ PULLED PORK IMPERIAL ROLLS

BBQ PULLED PORK IMPERIAL ROLLS

Filed under: Appetizers, Comfort food



preparation time

00:30 30min


Cooking time

00:05 5min


ingredients

  • 1 package Olymel BBQ Pulled Pork, 400 g
  • 1 package Imperial roll dough, 454 g
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon sesame oil
  • 1 medium onion, cut into small dice
  • 1 branch celery stalk, finely chopped
  • 1 small carrot, grated
  • 350 g cabbage cut into fine strips
  • 2 cloves garlic, chopped
  • 1 tablespoon ginger, minced
  • 1/2 teaspoon 5-spice mix
  • 1 egg, beaten with a little water
  • 1 package Olymel BBQ Pulled Pork, 400 g
  • 1 package Imperial roll dough, 454 g
  • 1 tbsp. vegetable oil
  • ½ tsp. sesame oil
  • 1 medium onion, cut into small dice
  • 1 celery stalk, finely chopped
  • 1 small carrot, grated
  • 350 g cabbage cut into fine strips
  • 2 cloves garlic, minced
  • 1 tbsp. ginger, minced
  • ½ tsp. 5-spice mix
  • 1 egg beaten with a little water
  • Salt and pepper to taste

instructions

  1. Heat the two oils in a very large sauté pan or wok on medium heat.
  2. Add vegetables and cook 5 minutes. Add ¼ cup water, garlic, ginger and 5-spice mix.
  3. Cook stirring occasionally until vegetables are tender but not overcooked and liquid has evaporated, about 15 minutes. Salt and pepper to taste.
  4. Transfer to a large bowl and add the pulled pork. Mix well and set aside.
  5. Preheat a deep fryer to 350°F (175°C)
  6. Spread Imperial roll dough on work surface six at a time. Baste the borders of each square with the beaten egg.
  7. Fill each roll with 2 tbsp. of the filling mixture and close the dough around the filling, sealing the seams with a fork.
  8. Fry rolls 6 at a time for 3 to 5 minutes turning halfway through. Fry for 3 minutes if freezing for future use and 5 minutes if for immediate use.
  9. Drain on absorbent paper and serve with the dipping sauce of your choice.