Whether you like it or not pork shoulders come in more or less the same portions. It doesn’t matter if your feeding 2 or 20, your yield will be the same. A pork shoulder of 3.5 pounds will make around 8 servings. Needless to say that when I make some for my boyfriend and I we have plenty of leftovers. No matter how fantastic pulled pork sandwiches are, I don’t exactly want to eat 4 meals of it in a really short period of time. The day after I had made one of our pulled pork suppers I just so happened to make a batch of veggie spring rolls. After using up all the veggies I had chopped, there were a few spring roll wrappers leftover. I decided to give pulled pork rolls a try. They were incredible! The meat was still extremely moist and completely warmed through while the wrapper was golden and super crisp.

Here’s how to make them:

  • Shred your pulled pork while it’s still warm (makes it easier to shred)
  • Do not sauce it! You will make the wrappers soggy if you do and the pork is so tender from the slow braising that it does not need any excess liquid in the wrapper.
  • Cool your pulled pork complete and chill it, once again this is my recommendation because otherwise the warm pork will make the wrappers soggy.
  • Chose the size of wrapper you like and thaw 30 minutes before using – if purchased from frozen.
  • Either fry or bake them as is or you can freeze them individually.
  • If you chose to freeze the rolls they can go straight from the freezer to the fryer. 375F for a few minutes per side until golden brown.
  • If you would rather bake them I personally thaw them in the fridge for 30 minutes, and then bake on a rack placed on a baking sheet for 30 minutes.  Turn them over after 15 minutes of cooking and continue to bake.
  • I like to serve them with the pulled pork sauce.
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A unique and tasty way of having your pulled pork.  It looks great and serves well for parties too ( you can even bake ahead of time and warm up when ready).