Collard Green Egg Rolls

February 8, 2011 9:48:15 AM PST
Recipe from Melon Express Catering.

  • 2 Tablespoons Olive Oil
  • 2 Cups Julienned Onions
  • 1 Tablespoon Minced Garlic
  • 1 Shredded Carrot
  • 1 Pound Grilled Chicken Breast cut in strips
  • 1 Cups cooked well drained Chopped Collard Greens
  • 1 Tablespoon Smokin' Joe Mean Greens Seasoning
  • 8 Egg Roll Wrappers
  • 2 Teaspoons cold water
  • 2 Tablespoons Corn Starch for sealing
  • 1 Cup Corn Starch for dusting
  • 1 Tablespoon cold water
  • Corn Oil for frying
  • Heat olive oil in a frying pan over medium heat. Add the onion, garlic, Smokin' Joe Mean Green Seasoning and lightly sauté. Squeeze all liquid from the collard greens and add to the frying pan and continue to sauté for 2 minutes. Pour into a colander to drain. Put mixture into a mixing bowl and add the thinly sliced grilled chicken strips, shredded carrots and mix well.

    Lay the egg roll wrappers on a clean and dry surface, setting them up in a diamond pattern. Portion ¾ cup of filling on the centers of each of the 8 wrappers. Place the 2 tablespoons of cornstarch in a small bowl and slowly add the cold water, stirring until you have a smooth paste which is free of lumps. Lightly brush the edges of each egg roll wrapper with the mixture of cornstarch and water. Fold the bottom quarter of the diamond up toward the top. Fold the bottom quarter of the diamond up toward the top. Fold the two sides inward to form an envelope. Bring the top corner over toward you. Gently press the edges to seal the rolls. Lightly dust the egg rolls with cornstarch to keep them dry.

    Heat oil to 340 to 350 degrees Fahrenheit and fry. Make sure the egg rolls are submerged to allow for even browning and crispness. Drain and serve with a spicy mustard sauce or Margie's Mango Chipotle Marinade/Sauce.