Pork and Collard Green Egg Rolls

Ingredients

1lb pulled pork (from your favorite bbq joint)

1 (1-pound) package refrigerated egg roll wrappers

2 (14oz-ounce) cans seasoned collard greens, very well drained (lay between paper towels and squeeze liquid out)

1 lb pulled pork

Vegetable oil for frying

Condiments For dipping

Alabama White Sauce

Spicy Lake Sauce

Instructions

Place about 2 tablespoons of pulled pork in the center of an egg roll wrapper. Top with about 1 1/2 tablespoons of drained collard greens. Roll egg roll up by folding the bottom flap over the filling, then folding in the sides. Roll the wrap up tightly and secure the top by brushing the top flap with a little bit of water and sealing it well. I like to partially freeze the egg rolls to ensure they get nice and brown and are sealed well before frying. Repeat until all of the ingredients have been used.

Fry the egg rolls by heating 3-to-4 inches of vegetable oil in a Dutch oven or deep, heavy-bottomed skillet. Once the oil has reached about 350°F, carefully place 3-to-4 egg rolls into the oil. Cook for 2 or 3 minutes, turning occasionally, or until deep golden brown. Work in batches, keeping the cooked rolls in a 250°F oven to keep them warm. Serve warm with the Alabama White BBQ Dipping Sauce or Spicy Lake Sauce

Urban Cowgill November 2019