Low Country Egg Rolls

Recipe Ingredients

2 tablespoons	30ml	Olive oil
2 cups	125g / 4.4oz	Yellow onion - julienne
4 teaspoons	20ml	Garlic - minced
1 lb	454g / 16oz	Boneless chicken - cut in strips
1 cup	237ml	Tasso - cut in small strips
2 cups	396g / 13oz	Packed - cooked collards, chopped and drained
8		Egg roll skins
2 teaspoons	10ml	Cold water
2 tablespoons	30ml	Cornstarch for sealing
1 cup	62g / 2.2oz	Cornstarch for dusting
		Peanut oil for frying
		Nuoc nam - optional ;-)

Recipe Instructions

Heat olive oil. Add onion, garlic, chicken and Tasso. Sautee until chicken is cooked. Squeeze all the juice from the collard greens and add them. Cook 1-2 minutes.

Pour into colander and drain. Spread mixture out and let cool. Squeeze out mixture in a towel. The drier the better. Lay the egg roll wrappers on a clean, dry surface dusted lightly with corn starch, setting them up in a diamond pattern. Portion 3/4 cup filling onto each wrapper. Mix 2 Tbl cornstarch in a bowl with cold water to make a paste. Lightly brush edges of each wrapper with paste.

Fold bottom diamond up. Then the sides. Then the top. Lightly dust to keep them dry. Fry at 340 until golden brown. Drain on paper towels.

Donald Barickman serves these with a roasted red pepper sauce, spicy mustard, and peach chutney. I used my favorite habanero-mango sauce.

Source:
Don Barickman (Contributed By Kit Anderson)

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.