Prepare the Pulled Pork

• Place the boneless pork shoulder in the slow cooker. Season with the barbecue dry rub.
• Cook on LOW for 6-7 hours, or until the pork is fork tender and falling apart.
• Remove the pork from the slow cooker.
• Drain the liquid from the slow cooker into a glass measuring cup. Skim the fat off the top. Reserve for later.
• In the slow cooker, add the ketchup, reserved cooking liquid, apple cider vinegar, honey, Worcestershire, soy sauce, hot sauce, mustard, onion powder, garlic powder and barbecue seasoning. Stir until combined.
• Shred the pork, removing the fat from the meat. Throw away the fat, and place the pulled meat into the slow cooker with the barbecue sauce.
• Cook the pork in the barbecue sauce for an additional hour.
• Continue to the next steps immediately, or store overnight in the refrigerator.

Prepare the Coleslaw Sauce

• In a glass bowl, combine the yogurt, jalapeño, honey, white vinegar, celery seed, salt and pepper.
• Pour half into a serving dish to become the dipping sauce.

Prepare the Coleslaw

• Place the 16 oz. Sprouts Tri-Color Coleslaw into a large glass bowl.
• Pour half of the coleslaw sauce over the cabbage mixture.
• Toss until combined.
• Set aside to immediately make the egg rolls.

Make the Eggrolls

• Start with a clean, flat surface. Set a wrapper down and arrange it to where it looks like a diamond (as opposed to a square.) In the corner closest to you, add about 1/4 cup of pulled pork. Spread it evenly on the half of the wrapper closest to you. Top the pulled pork with coleslaw, spreading evenly over the meat and patting flat. Paint the corners that are not touching the pork and coleslaw with the egg wash.
• To roll the eggrolls: Lift the corner closest to you and roll away from you, tucking in the corners as you roll. Once you have rolled half of the wrapper, fold in the right side toward the center, then do the same with the left side. Finish rolling, and place seam-side down on a clean plate. Make sure you roll them tightly!
• Repeat this process until all the eggrolls have been made.

Fry the Eggrolls

• Fill a heavy-bottomed pot (like a Dutch oven) with 3-4” of cooking oil. Heat the oil to 350°F.
• Gently place the eggrolls to the hot oil, frying no more than 2 or 3 at a time. Keep an eye on the temperature of the oil as you fry, too. You don’t want it to get too hot or too cool, and the temperature can go down if the pot is crowded.
• Fry until the eggrolls are golden brown on all sides. This should take 2-3 minutes tops. When the eggrolls are golden brown, remove from the oil with the spider strainer and place on paper towels to drain and cool.

Serve the cooked eggrolls with the coleslaw dipping sauce, and enjoy!