Shane Nasby made Baby Back Eggrolls. HoneyFire BBQ is located in One Bellevue Place at 8127 Sawyer Brown Road, Suite 304 Nashville, TN 37221. Find them online at www.honeyfire.com. On Monday, November 18, HoneyFire Barbeque Co. celebrates one year of business with a few fun treats. Pitmaster Shane Nasby will roast a whole hog and offer pulled pork sliders for $1 each all day (11am–9pm). At dinnertime, guests will enjoy live music from 6pm-9pm. There will be a chance to win prizes; including gift cards, merchandise like their signature Habanero Hot honey, a free HoneyFire Whiskey Club membership, and a grand prize - FREE HoneyFire for a year ($25/month credit). No purchase necessary to enter. Also, as part of their ongoing partnership with People Loving Nashville, HoneyFire is hosting a coat drive this fall and winter. Bring your new or gently used coats to the restaurant and they will get them to deserving people. People Loving Nashville is an organization that prepares and distributes meals, clothes and other basic needs to the homeless community every Monday night at War Memorial Plaza. For more information visit www.peoplelovingnashville.com.
HoneyFire Barbeque Co
Baby Back Egg Rolls
By Pitmaster Shane Nasby
Makes 30-36 servings
Ingredients
· 1 quart prepared creamy coleslaw
· 16 oz vegetable oil
· 2 cups chopped, prepared baby back rib meat
· 15 to 18 egg roll wrappers
· 1 egg white
· 1 tablespoon water
· HoneyFire BBQ sauce for dipping
Instructions
Mix the egg white with 1 tablespoon of water.
Place about 1 1/2 to 2 tablespoons of the coleslaw on an egg roll wrapper; top with about 1 tablespoon of pulled pork. Following package directions, fold the corners over the filling and roll tightly, using the egg white mixture to moisten the folds. Repeat with the remaining coleslaw, pork, and egg roll wrappers.
To Deep Fry, heat vegetable oil to 350 degrees on stove top. Fry the egg rolls in batches of 4 or 5, turning after about 1 to 1 1/2 minutes to brown both sides.When the egg rolls are golden brown, remove them to paper towels to drain. Each batch will take about 3 to 4 minutes.
Slice in half on the diagonal & serve with HoneyFire BBQ sauce.
