Collard Greens Egg Rolls

 

Ingredients:

• 2 cups very well drained fully cooked collard greens (cooked with pork, if desired)
• 2 ounces cream cheese, softened
• 7 egg roll wrappers
• 1 egg, beaten
• Peanut oil, for frying
• Sweet chili sauce (or sauce of your choice), for dipping

Preparation:

1. Stir together collard greens and cream cheese in a medium bowl until combined.  Set aside.
2. Place an egg roll wrapper on a clean, dry surface with a corner pointed towards you (work with one egg roll wrapper at a time).
3. Place ¼ cup of collard greens mixture onto the bottom third of the wrapper.
4. Brush beaten egg over outer edges of wrapper.
5. Roll the corner pointed towards you over the filling.  Fold left and right corners towards the center and roll over tightly.
6. Repeat with the remaining wrappers and collard mixture.  Cover egg rolls with a dampened paper towel to prevent from drying out while oil is heating.
7. Pour 2 to 3 inches of peanut oil in a stock pot or deep fryer and heat to 350 degrees F over medium-high heat.
8. Carefully fry egg rolls in batches (3 to 4 at a time) for approximately 3 minutes, or until a deep golden brown color all over.  Using tongs, carefully turn egg rolls a few times during frying.
9. Remove from oil and place on a baking rack over a rimmed baking sheet or a plate lined with paper towels.
10. Serve with sweet chili sauce (or your favorite dipping sauce).

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