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
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 227 calories, Fat 10g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 472mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 2g fiber), Protein 8g protein.
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Siva Thashani
[email protected]I'm not sure what I did wrong, but my egg rolls didn't come out crispy. They were still tasty, but I was disappointed with the texture.
Masood Asghar
[email protected]These egg rolls were a great way to use up some leftover collard greens and pulled pork. They were easy to make and very tasty.
Kulsum Christiaan
[email protected]I loved the combination of collard greens and pulled pork in these egg rolls. The egg roll wrapper was also very crispy and flaky.
Nurhoda Ansari
[email protected]These egg rolls were a little bit too greasy for my taste. I think I would have preferred them baked instead of fried.
B Khan
[email protected]I'm not a big fan of collard greens, but I really enjoyed these egg rolls. The collard greens were cooked perfectly and didn't overpower the other flavors.
Md kaisar Ahamed
[email protected]These egg rolls were amazing! I will definitely be making them again. Thanks for sharing this recipe!
Maureen Agbonhese
[email protected]I had some trouble getting the egg roll wrapper to seal properly. Other than that, the egg rolls were very tasty.
Nikki Benn
[email protected]The egg rolls were good, but I think the collard greens overpowered the other flavors. I would have preferred them with less collard greens.
Tim Wand
[email protected]These egg rolls were a little too bitter for my taste. I think I would have preferred them with a different type of greens.
Otgo Otgo
[email protected]I made these egg rolls for my family and they loved them! The collard greens added a nice twist to the traditional egg roll recipe.
Bernice Parker
[email protected]I followed the recipe exactly and the egg rolls came out perfect! They were crispy on the outside and tender on the inside. The collard greens and pulled pork were also very flavorful.
Tina Castleberry
[email protected]These egg rolls were delicious! The collard greens and pulled pork were a great combination, and the egg roll wrapper was cooked perfectly.
Kotie Jacobs
[email protected]I've never tried collard greens in an egg roll before, but I'm so glad I did! The flavor is incredible. I will definitely be making these again.
Adhil Khan
[email protected]These collard greens pulled pork egg rolls were a huge hit at my party! The combination of flavors and textures was amazing. The collard greens added a nice bitterness to balance out the sweetness of the pork, and the egg roll wrapper was crispy and