CHICAGO — Henry Cai, the owner of 3 Little Pigs Chicago, stopped by WGN Weekend Morning News for Sunday Brunch.

Cai made Pork Egg Rolls.

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Recipe for Pork Egg Rolls


  • ½ lb of your meat of choice. We use BBQ Pork
  • 1 bag Carrot Sticks
  • 1 Cabbage head
  • Creamy peanut butter
  • Salt, to taste
  • Pepper, to taste
  • Sugar, to taste
  • 1 pack of Eggroll wrappers
  • Eggwash


  • Dice ½ lb bbq pork and put in bowl
  • Shred ¼ cabbage and put in bowl
  • Open carrot stick bag and mix with enough peanut butter to coat, pinch of salt, pinch of pepper and pinch of sugar
  • Mix and let it sit for 30 min.
  • Place eggroll sheet in front as a diamond.
  • Put 2-3 tbsp of filling slightly below the center of the eggroll sheet
  • Wet all sides with eggwash
  • From the bottom lift the bottom and put it over the filling and roll.
  • Fold both sides corners
  • Pour 2-3 inches of oil into a deep pot.
  • Heat the oil to 350 degrees. Fry 3-4 egg rolls at a time, turning occasionally, until browned all over, approximately 3-5 minutes.
  • Drain on paper towels, then serve with dipping sauce of your choice.