Crispy Southern egg rolls marry tender pulled pork, garlicky collards, and tangy cream cheese inside a golden, crunchy wrapper. They’re the kind of snack that works as party finger food, a hearty appetizer for game day, or an unexpected weeknight dinner when you want Southern comfort with a crispy twist. If you enjoy texture-forward small plates, this riff on classic egg rolls pairs wonderfully with other crunchy wraps like crispy rice paper spring rolls for a playful spread.
Why you’ll love this dish
This recipe takes two beloved comfort corners—barbecue pulled pork and braised collards—and gives them a portable, deep-fried finish. The tang of hot sauce and the silkiness of cream cheese bind the filling so every bite is saucy but not soggy. It’s a fun way to use leftover pork or to stretch a small amount of meat into a crowd-pleasing appetizer.
“A perfect crunch outside and a rich, savory southern filling inside — these egg rolls disappeared faster than I could plate them.” — Home cook review
Why make it: quick assembly, great for feeding a group, and endlessly adaptable. You can scale the filling, swap proteins, or bake instead of fry if you prefer a lighter version.
How this recipe comes together
Start by combining warm pulled pork, finely chopped cooked collards, softened cream cheese, and a dash of hot sauce; the warmth helps the cream cheese blend smoothly. Spoon the thickened mixture onto egg roll wrappers, roll them tight to avoid splitting, and seal the edges with water. Fry in batches in oil heated to medium (or about 350–375°F) until evenly golden and crisp. Drain briefly and serve hot.
What you’ll need
- Egg roll wrappers (16–20, depending on size and how full you make them)
- 2 cups cooked pulled pork, shredded (leftover or store-bought)
- 1–1½ cups cooked collard greens, well-drained and chopped
- 4 oz cream cheese, softened to room temperature
- 1–2 teaspoons hot sauce, adjusted to taste
- Salt and freshly ground black pepper, to taste
- Neutral oil for frying (peanut, canola, or vegetable oil)
Notes and substitutions:
- For a vegetarian swap, use shredded jackfruit or seasoned mushrooms instead of pork.
- If collards are raw, braise or sauté them first with a little oil, onion, and vinegar so they’re tender.
- Softening the cream cheese makes for a smoother filling; you can microwave it for 10–15 seconds if cold.
Step-by-step instructions
- Prep the filling: In a medium bowl, combine the shredded pulled pork, chopped collard greens, softened cream cheese, hot sauce, salt, and pepper. Stir until cohesive — the mixture should be thick and slightly tacky so it holds in the wrapper. Taste and adjust seasoning.
- Set up a rolling station: Lay out a damp towel, a shallow bowl of water for sealing, and the wrappers on a clean surface. Keep unused wrappers covered with a slightly damp cloth so they don’t dry out.
- Fill and roll: Place one wrapper with a corner pointing toward you (diamond shape). Spoon about 2 tablespoons of filling into the lower third, leaving a 1/2 inch border. Fold the bottom corner up over the filling, tuck sides in, then roll tightly toward the top corner. Moisten the top edge with water and press to seal. Repeat until all filling is used.
- Heat the oil: In a deep, heavy skillet or Dutch oven, add enough oil to come 1–1½ inches up the side. Heat over medium to about 350–375°F. If you don’t have a thermometer, test with a small piece of wrapper: it should sizzle gently and turn golden in ~30 seconds.
- Fry in batches: Fry 3–4 egg rolls at a time without crowding. Turn them occasionally so they brown evenly — about 3–5 minutes per side until deep golden and crispy. Adjust heat as needed to keep the oil from smoking.
- Drain and rest: Use a slotted spoon to transfer egg rolls to a paper-towel-lined tray. Let them rest 2–3 minutes to set the filling. Serve immediately.
Safety note: Never leave hot oil unattended. If the oil begins to smoke, lower the heat and remove the pan from the burner.
Best ways to enjoy it
Serve hot with simple dipping options: a vinegary Catalina-style barbecue sauce, spicy ranch, or honey hot sauce. For contrast, pair the egg rolls with crisp pickles, coleslaw, or a sharp mustard-based sauce. For a Southern-inspired spread, put out mashed sweet potatoes and collard greens. For a textural follow-up on your plate, consider serving with a crunchy rice side such as Bobby Flay’s crispy rice for variety.
Plating ideas:
- Stack three egg rolls on a rectangular plate and drizzle a thin line of hot sauce for a casual appetizer.
- Slice rolls on the diagonal and fan them around a ramekin of dipping sauce for a party platter.
Storage and reheating tips
- Refrigerator: Cool completely, then store in an airtight container for up to 3–4 days. The wrapper will soften over time; to re-crisp, reheat in a 400°F oven for 8–12 minutes or in an air fryer at 375°F for 5–7 minutes.
- Freezing: Flash-freeze arranged on a tray until solid, then transfer to a freezer bag for up to 2 months. Fry from frozen, increasing cook time by a few minutes per side, or bake/air-fry straight from frozen.
- Food safety: Do not leave fried egg rolls at room temperature longer than 2 hours. Reheat leftovers to an internal temperature of 165°F before serving.
Pro chef tips
- Keep the filling relatively dry. Excess moisture from collards or sauces leads to soggy wrappers and split seams. Squeeze cooked greens if needed and mix in cream cheese gradually.
- Seal like a pro: Use a small cornstarch slurry (1 tsp cornstarch + 1 Tbsp water) instead of plain water for a stronger seal.
- Test one: Fry a single egg roll first to check seasoning and oil temperature before committing the whole batch.
- Oil management: If your oil darkens or smokes after many batches, replace it. Clean oil produces more consistent color and flavor.
Creative twists
- BBQ glaze: Brush fried egg rolls with a thin coat of smoky barbecue sauce and sprinkle with chives.
- Cheesy version: Add shredded sharp cheddar to the filling for an extra melty bite.
- Lighter bake: Brush rolls with oil and bake at 425°F for 15–20 minutes, turning once, until golden. Texture will be crisper than raw-baked but less oily than frying.
- Spicy-sweet: Stir 1–2 tablespoons of jam (apricot or peach) into the filling for a sweet counterpoint to the pork.
- Vegetarian: Swap pork for pulled, seasoned jackfruit and use kale or Swiss chard in place of collards.
Common questions
Q: Can I assemble these ahead of time?
A: Yes — you can roll them and refrigerate for up to 24 hours. Keep them covered and separated by parchment so they don’t stick. Fry from chilled; allow a few extra seconds per side.
Q: What if my wrappers split while frying?
A: Splitting usually means overfilled or too-wet filling, or oil too hot causing rapid steam expansion. Make rolls tighter, drain filling better, and maintain a steady 350–375°F fry temperature.
Q: Can I bake instead of fry?
A: Absolutely. For a lighter result, bake at 425°F on a parchment-lined sheet, turning once, until evenly browned (about 15–20 minutes). An air fryer at 375°F for 8–12 minutes works well too.
Q: Is it safe to use leftover pulled pork?
A: Yes — as long as the pork was handled and stored properly (refrigerated within 2 hours of cooking and used within 3–4 days). Reheat to steaming or mix while warm so the cream cheese blends smoothly.
Q: How many egg rolls does this make?
A: Using the suggested quantities (about 2 cups pork, 1–1½ cups collards, 4 oz cream cheese), you’ll fill roughly 12–16 standard egg roll wrappers, depending on how generously you portion.
If you want a printable checklist of ingredients or adjustments for larger batches, tell me how many people you’re feeding and I’ll scale it for you.
Crispy Southern Egg Rolls
Ingredients
For the filling
- 2 cups cooked pulled pork, shredded (leftover or store-bought)
- 1 cup cooked collard greens, well-drained and chopped Can use 1-1.5 cups based on preference
- 4 oz cream cheese, softened to room temperature Softening it helps blend the filling
- 1 to 2 teaspoons hot sauce, adjusted to taste
- Salt and freshly ground black pepper, to taste
For assembling
- 16–20 pieces egg roll wrappers Depending on size and filling
- Neutral oil for frying (peanut, canola, or vegetable oil) Enough to come 1-1.5 inches up the side of the skillet
Instructions
Preparation
- In a medium bowl, combine the shredded pulled pork, chopped collard greens, softened cream cheese, hot sauce, salt, and pepper. Stir until cohesive — the mixture should be thick and slightly tacky.
- Lay out a damp towel, a shallow bowl of water for sealing, and the wrappers on a clean surface.
Filling and rolling
- Place one wrapper with a corner pointing toward you (diamond shape) and spoon about 2 tablespoons of filling into the lower third, leaving a 1/2 inch border.
- Fold the bottom corner up over the filling, tuck sides in, then roll tightly toward the top corner. Moisten the top edge with water and press to seal. Repeat until all filling is used.
Cooking
- In a deep, heavy skillet or Dutch oven, heat oil to about 350–375°F.
- Fry 3–4 egg rolls at a time without crowding, turning occasionally until deep golden and crispy, about 3–5 minutes per side.
- Transfer egg rolls to a paper-towel-lined tray to drain for 2–3 minutes before serving.