Description
Crispy Southern Egg Rolls filled with smoky pulled pork, tangy collard greens, and creamy cream cheese for a delicious appetizer or snack.
Ingredients
- 2 cups cooked pulled pork, shredded
- 1–1½ cups cooked collard greens, well-drained and chopped
- 4 oz cream cheese, softened
- 1–2 teaspoons hot sauce
- Salt and freshly ground black pepper, to taste
- 16–20 egg roll wrappers
- Neutral oil for frying (peanut, canola, or vegetable oil)
- Water (for sealing)
- Damp towel (to cover wrappers while working)
Instructions
- Combine the pulled pork, well-drained chopped collard greens, softened cream cheese, hot sauce, and salt and pepper in a medium bowl. Stir until everything is evenly incorporated.
- Lay a clean, flat surface and cover the egg roll wrappers with a damp towel to keep them pliable. Have a bowl of water nearby to seal the wrappers.
- Place one wrapper in a diamond orientation. Spoon a portion of the filling onto the lower third of the wrapper. Fold the bottom corner over the filling, tuck the sides in snugly, then roll tightly toward the top corner. Seal and repeat.
- Pour neutral oil into a skillet to a depth of about 1/2 to 1 inch. Heat the oil to 350–375°F (175–190°C).
- Fry 3–4 egg rolls at a time, turning as needed, for 3–5 minutes per side until golden brown. Drain on paper towels.
- Serve immediately while crisp and hot. Enjoy with your favorite dipping sauce!
Notes
Use a thermometer to maintain oil temperature for even frying. Avoid overcrowding the pan to ensure crispness.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Southern