Collard Green & Pulled Pork Egg Rolls Recipe

Collard Green & Pulled Pork Egg Rolls Recipe
Collard Green & Pulled Pork Egg Rolls Recipe photo by Taste of Home
Publisher Photo

Collard Green & Pulled Pork Egg Rolls Recipe

Be the first to add a review
Publisher Photo
It's fun to take remnants of ingredients from my pantry and create a meal. You can make wontons with this same filling for a bite-size snack; bake or deep-fry depending on your preference. —Melissa Pelkey Hass, Waleska, Georgia
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min.

Ingredients

  • 1 pound collard greens
  • 1 cup refrigerated fully cooked barbecued shredded pork
  • 1 package (8 ounces) cream cheese, softened
  • 1 small onion, finely chopped
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 package (16 ounces) egg roll wrappers
  • 2 tablespoons butter, melted
  • Thai sweet chili sauce

Directions

Trim collard greens, discarding thick ribs and stems. Coarsely chop leaves. In a large saucepan, bring 1/2 in. of water to a boil. Add greens; cook, covered, until they begin to wilt, 8-10 minutes. Drain, squeezing out as much water as possible.
Preheat oven to 425°. Combine greens, pork, cream cheese, onion and seasonings until well blended. With one corner of an egg roll wrapper facing you, place 1/4 cup pork 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 until all filling is used.
Place egg rolls on a parchment paper-lined baking sheet; brush with melted butter. Bake until golden brown, 15-20 minutes. Serve with sweet chili sauce.
Freeze option: Cover and freeze unbaked egg rolls on waxed paper-lined baking sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, bake egg rolls as directed. Yield: 12 servings.
Change them up:These can be fried, too. Heat 1-in. of oil in an electric skillet or a deep-fat fryer to 375°. Fry rolls, a few at a time, until golden brown, 3-4 minutes, turning occasionally. Drain on paper towels. Serve with sweet chili sauce.
Originally published as Collard Green & Pulled Pork Egg Rolls in Taste of Home February/March 2017

Nutritional Facts

1 egg roll: 227 calories, 10g fat (5g saturated fat), 34mg cholesterol, 472mg sodium, 27g carbohydrate (4g sugars, 2g fiber), 8g protein.

  • 1 pound collard greens
  • 1 cup refrigerated fully cooked barbecued shredded pork
  • 1 package (8 ounces) cream cheese, softened
  • 1 small onion, finely chopped
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 package (16 ounces) egg roll wrappers
  • 2 tablespoons butter, melted
  • Thai sweet chili sauce
  1. Trim collard greens, discarding thick ribs and stems. Coarsely chop leaves. In a large saucepan, bring 1/2 in. of water to a boil. Add greens; cook, covered, until they begin to wilt, 8-10 minutes. Drain, squeezing out as much water as possible.
  2. Preheat oven to 425°. Combine greens, pork, cream cheese, onion and seasonings until well blended. With one corner of an egg roll wrapper facing you, place 1/4 cup pork 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 until all filling is used.
  3. Place egg rolls on a parchment paper-lined baking sheet; brush with melted butter. Bake until golden brown, 15-20 minutes. Serve with sweet chili sauce.
  4. Freeze option: Cover and freeze unbaked egg rolls on waxed paper-lined baking sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, bake egg rolls as directed. Yield: 12 servings.
Change them up:These can be fried, too. Heat 1-in. of oil in an electric skillet or a deep-fat fryer to 375°. Fry rolls, a few at a time, until golden brown, 3-4 minutes, turning occasionally. Drain on paper towels. Serve with sweet chili sauce.
Originally published as Collard Green & Pulled Pork Egg Rolls in Taste of Home February/March 2017

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCollard Green & Pulled Pork Egg Rolls

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review