Perked-Up Pork Roll Ups

Perked-Up Pork Roll Ups

By: Sandra - Camillus, NY - 2016 Recipe Contest

"No need for take out when you can make these mouth-watering Perked-Up Pork Roll Ups in your own kitchen! I love egg rolls and could eat them solely when we get Chinese take out. You can easily prepare these as a snack, eat them as an appetizer or make them your main course. After all, they’re as versatile as they are flavorful with Door County coffee blended right in."

This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Cafe.


Featured ingredient: Dark Voyage Coffee 10 oz. Bag Ground

  • 4 tbsp Door County Dark Voyage ground coffee
  • 1 tsp brown sugar plus 1 ¼ cup
  • 2 tbsp paprika
  • 4 tbsp chile powder divided
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 4 6 oz bone-in thick-cut pork chops
  • salt to taste
  • black pepper to taste
  • 2 tbsp olive oil
  • 4 cups cabbage coleslaw blend chopped
  • 1 cup Door County Intense Dark strongly brewed
  • 2 cups ketchup
  • 1 cup apple cider vinegar
  • 1 cup orange marmalade
  • 3 cloves fresh minced garlic
  • 4 tablespoons soy sauce
  • 3 tablespoons cumin
  • 3 tsp hot sauce
  • 16 egg roll wrappers
  • vegetable oil for frying


  1. Preheat oven to 450.
  2. In a bowl mix the ground coffee, 1 tsp brown sugar, paprika, 2 tbsp chile powder, garlic powder and onion powder. Season pork chops with salt and pepper to taste, then cover with ground coffee mixture.
  3. Heat olive oil over medium high heat in a large oven-proof skillet. Cook pork chops for 4 minutes until slightly brown. Turn and cook until second side for 2 minutes until slightly brown. Continue to turn pork chops every 2 minutes until both sides are deep golden brown, 10-12 minutes total. During last 5 minutes of cooking stir in cabbage coleslaw blend.
  4. Remove cabbage blend from skillet and set aside. Transfer skillet to oven and roast chops for 15 minutes, turning every 2 minutes until cooked through. Allow chops to cool and thinly slice. Transfer to a bowl and set aside.
  5. In a sauce pan combine brewed coffee, 1 ¼ cups brown sugar, ketchup, vinegar, orange marmalade, garlic, soy sauce, cumin, hot sauce and 2 tbsp chile powder. Bring to a simmer then reduce heat to low for 20 minutes, stirring occasionally. Pour sauce over pork chop slices and mix to combine. Stir in coleslaw mix.
  6. Spoon equal amounts of pork mixture in center of each egg roll wrapper. Fold top corner of each wrapper over filling; fold left and right corners over filling. Lightly brush remaining corner with water; tightly roll filled end toward remaining corner, and gently press to seal.
  7. Pour vegetable oil to a depth of 2” into a wok or Dutch oven, heat to 375°. Fry in batches for 3 minutes or until golden, turning once, drain on paper towels. Makes 16