Collard Greens & Pulled Pork Egg Rolls
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
Total TimePrep: 30 min. Bake: 15 min.
- 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
- 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-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 freezer containers; return to freezer. To use, bake egg rolls as directed.
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.
Nutrition Facts1 egg roll: 227 calories, 10g fat (5g saturated fat), 34mg cholesterol, 472mg sodium, 27g carbohydrate (4g sugars, 2g fiber), 8g protein.
Originally published as Collard Green and Pulled Pork Eggrolls & Chili in Taste of Home February/March 2017
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