Southern-Style Egg Rolls Recipe
Southern-Style Egg Rolls Recipe photo by Taste of Home

Southern-Style Egg Rolls Recipe

Publisher Photo
Sausage, black-eyed peas and turnip greens give these unique egg rolls a decidedly Southern accent. When I bring them to a party, I always come home with an empty plate.—Holly Jones, Kennesaw, Georgia
TOTAL TIME: Prep: 40 min. Cook: 5 min./batch
MAKES:24 servings
TOTAL TIME: Prep: 40 min. Cook: 5 min./batch
MAKES: 24 servings

Ingredients

  • SAUCE:
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup Dijon mustard
  • 1/4 cup honey
  • 1 tablespoon prepared horseradish
  • 1 teaspoon garlic powder
  • 1 teaspoon Worcestershire sauce
  • EGG ROLLS:
  • 1 pound bulk pork sausage
  • 1 package (8 ounces) cream cheese, softened
  • 2 green onions, chopped
  • 1 teaspoon reduced-sodium soy sauce
  • 1/2 teaspoon garlic powder
  • 1 package (16 ounces) frozen turnip greens, thawed and squeezed dry
  • 2 cups (8 ounces) shredded pepper jack cheese
  • 1 cup canned black-eyed peas
  • 24 egg roll wrappers
  • Oil for deep-fat frying

Directions

  1. In a small bowl, mix the sauce ingredients until blended. Refrigerate, covered, until serving.
  2. For egg rolls, in a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Cool slightly.
  3. In a large bowl, beat cream cheese, green onions, soy sauce and garlic powder until blended; stir in turnip greens, cheese, black-eyed peas and sausage.
  4. With one corner of an egg roll wrapper facing you, place 3 tablespoons filling just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining wrapper edges with water. Fold side corners toward center over filling. Roll egg roll up tightly, pressing at tip to seal. Repeat.
  5. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, 3-4 minutes or until golden brown, turning occasionally. Drain on paper towels. Serve with sauce. Yield: 2 dozen (2-1/3 cups sauce).
Originally published as Southern-Style Egg Rolls in Taste of Home Christmas Annual Annual 2014

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