For pulled pork, mix paprika through parsley in a small bowl. Add honey and stir into a paste. Slather the tops of all four pork shoulder slices.
Place sliced onion, apple cider vinegar and apple cider onto the bottom of the slow cooker, place slathered pork shoulder on top, paste side up.
Set slow cooker to 3 hours on high. Pork should easily tear apart, shred, reserving 1/4 cup of liquid, skimming any fats off the top and discarding.
Toss shredded pork, sliced onions and reserved liquid in a bowl, allow to cool slightly before handling.
For egg rolls:
Beat together egg and water in a small bowl.
Set shredded smoked gouda, pulled pork and beaten egg around a work surface, such as a cutting board. Set a baking sheet covered in wax paper on the side.
Place one egg roll wrapper on the work surface like a diamond, using a basting brush or your fingers, brush all edges with beaten egg. Place heaping 1/4 cup pulled pork and 1 tablespoon smoked gouda in the center.
Fold up bottom corner to cover pulled pork stuffing mixture. Fold in both sides, using additional beaten egg to secure. Finally, roll up into a an egg roll shape, sealing the edge with beaten egg.
Repeat for remaining egg roll wrappers.
In a large pot or dutch oven (you can a use a fryer if you have one), heat 1-2 inches of oil. Amounts will vary based on size of pot. When oil reaches 375 degrees, you are ready to start frying!
Add 2-4 egg rolls per batch, being careful to not crowd the pot. Fry on each side until golden brown, approximately 2-3 minutes. Remove with a slotted spoon to a paper towel lined baking sheet. You can place into a warm oven to keep hot until ready to serve.
Serve Pulled Pork and Smoked Gouda Eggs Rolls with Avocado Green Goddess Dressing.
If you've tried this recipe, come back and let us know how it was!