1 cup shredded pork (7-9 lb. pork butt & 1 bottle Ying’s Korean BBQ Marinade)
3 cups vegetable oil
1 pack broccoli slaw
1 pack of 20 eggroll wrappers
1 egg, beaten
1. First place pork butt in a baking dish, then douse it with Ying’s Korean BBQ Marinade. Rub marinade into all sides of the meat while turning it over until it is evenly coated. Cover with foil and refrigerate overnight.
2. Preheat the oven to 325 degrees, bake the meat for an hour. Add 1 cup cold water and continue baking for another 6-7 hours or until the meat falls easily from the bone. Shred meat.
3. Heat 1 tablespoon of oil over high heat in a wok or skillet. Add broccoli slaw, stir for 30 seconds, then add 1 tablespoon the meat juice from baking, continue stirring for 1 minute or until vegetables are limp, but still crisp. Don't overcook.
4. Combine 1 cup of the shredded meat with the vegetables, mix well and allow the mixture to cool.
5. Lay one wrapper at a time on a flat surface, with one corner toward you. Place about 1⁄3 cup of filling on the wrap centered close to the near corner. Lift the near corner over the filling and tuck it under the filling and begin to roll in, towards the center. When the roll gets near the center of the wrapper, brush the exposed far edge of the wrapper with the beaten egg. Then, fold in the two side corners over the roll and continue rolling to the far corner.
6. Heat the remaining oil on medium-high. The oil should be hot enough for the eggrolls to sizzle immediately upon touching the oil.
7. Deep fry a few eggrolls at a time until golden brown. Remove fried eggrolls from oil and drain (a paper towel on a plate works well), then allow them to cool before servings.
Note: Make more eggrolls with leftover shredded pork. Freeze eggrolls on a cookie sheet and place them in freezer bags. You can keep them in freezer up to three months. The leftover shredded pork makes awesome pulled pork sandwiches too.