Collard Greens and Pulled Pork Egg Rolls

Eggroll1s

Ingredients:

  • 1 bunch collard greens
  • 1 sm onion chopped
  • 1 cup shredded pork or chicken
  • 1 8 oz pkg cream cheese softened
  •  ¼ tsp salt
  • 1/8 tsp pepper
  • 1 pkg egg roll wrappers
  • 2 tbsp butter, melted
  • Thai sweet chili sauce  optional

Instructions:

Trim collard greens, discarding thick ribs and stems. Coarsely chop leaves. In a sauce pan bring ½ in of water to a boil. Add greens, cook until they begin to wilt 8-10 min. Drain, squeezing out all liquid.

Eggroll2s

Preheat oven to 425. Combine greens (may also use chard and collards, add in carrots too!), pork or chicken, cream cheese, onion and seasoning until blended. With one corner of an egg roll wrapper facing you, place a couple tbsp of filling just below the center of wrapper. Fold bottom corner over filling.

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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.

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Place egg rolls on a parchment paper lined baking sheet; brush with melted butter. Bake until golden 15-20 min.

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Serve with sweet chili sauce of sauce of your choice.

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Keep unused wrappers under damp paper towel.

Jessica L Credit

Collard Greens and Pulled Pork Egg Rolls
Author: 
Recipe type: Appetizer, Snack, Side Dish
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 12 Egg Rolls
 
Ingredients
  • 1 bunch collard greens
  • 1 sm onion chopped
  • 1 cup shredded pork or chicken
  • 1 8 oz pkg cream cheese softened
  • ¼ tsp salt
  • ⅛ tsp pepper
  • 1 pkg egg roll wrappers
  • 2 tbsp butter, melted
  • Thai sweet chili sauce optional
Instructions
  1. Trim collard greens, discarding thick ribs and stems. Coarsely chop leaves. In a sauce pan bring ½ in of water to a boil. Add greens, cook until they begin to wilt 8-10 min. Drain, squeezing out all liquid.
  2. Preheat oven to 425. Combine greens, pork or chicken, cream cheese, onion and seasoning until blended. With one corner of an egg roll wrapper facing you, place a couple tbsp of filling just below the center of wrapper. Fold bottom corner over filling.
  3. 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.
  4. Place egg rolls on a parchment paper lined baking sheet; brush with melted butter. Bake until golden 15-20 min.
  5. Serve with sweet chili sauce of sauce of your choice.
  6. Keep unused wrappers under damp paper towel.

 

 

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Categories: Appetizer , Carrots , Greens , Jessica Lessard Photos , Kid-Friendly , Lunch , Quick Meals , Side Dish , Snacks

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About this Author: Carol Peterson is the brilliant chef behind 90% of the amazing recipes you see on this fantastic blog. Her husband Vernon (a.k.a. Uncle Vern) will tell you she’s the finest cook he’s ever known. All the recipes you'll find here will back him up. Carol worked as a medical assistant for thirty years, and today, if she’s not cooking, you’ll find her gardening, crafting, coming up with DIY decorating projects, spending time in the Sierras, or keeping up with her granddaughter, the sixth generation in a long line of Peterson family farmers.

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