Directions

• Heat a large skillet over medium heat.
• Add butter, onion and salt. Saute onions until translucent and soft, approximately 10 minutes; stirring occasionally.
• Add pulled pork to the skillet and meat through, making sure there are no large chunks.
• Add the barbecue sauce until combined well. Take the skillet off the heat and mix in the cheese. Cool pork mixture for about 10 minutes.
• Preheat the oven to 400 degrees. Line a baking sheet with foil and spray the foil with the cooking spray.
• Once the filling has cooled, roll filling into wraps making sure the filling is evenly divided. (Follow directions on the package on how to roll them.)
• Place them on the sprayed baking sheet, making sure they are not touching. Spray the tops of the egg rolls with more cooking spray and bake for 10 minutes. Turn rolls over and bake for an additional 10 minutes.
• Meanwhile, mix the ranch dressing, garlic powder and paprika until well combined and refrigerate until ready to use.
• Serve the Barbecue Egg Roll with the ranch dressing. Enjoy!