Chef Vondell Brockington of Jazz on Dargan instructs Bob on the proper way to make his Collard Green Egg Rolls.
Collard Green Egg Rolls
Total: 1h 26m
Yield: 2 Full Size Egg Rolls
- 2 cans-greens collard
- 1 can-Black Eyed peas
- Egg roll wraps
- Seasoning salt
- 8 oz Cream cheese
- Egg wash
- 1 Large Egg
- 1/2 cup water
Mix large egg and 1/2 cup of water together in small bowl and sit aside for later.
Pour collard greens and black-eyed peas along with salt, pepper, and seasoning salt to taste and bring to a boil.
After boiling cut off and drain.
Add cream cheese to the collard green mixture.
Mix until well incorporated and place in refrigerator to cool for an hour.
Take a egg roll wrap and coat the edges with the egg wash.
Take 1/3 of collard green mixture after it has been refrigerated and place it into the middle of the egg roll wrap.
Fold the bottom corner of the egg roll wrap up midway. Then fold both side corners inward and roll tightly or until the other corner has been rolled under.
Deep Fry at 350 degrees for 4 min or until golden brown.
Serve with Korean BBQ dipping sauce.