What To Know
- For a vegetarian version, omit the egg roll wrappers and serve the collard green filling as a side dish.
- To make ahead, assemble the egg rolls and store them in the refrigerator for up to 24 hours.
- Whether served as an appetizer or a main course, they are sure to leave a lasting impression.
Prepare to tantalize your taste buds with our delectable Collard Green Egg Rolls recipe! These crispy, flavorful rolls are a unique fusion of Southern comfort and Asian flair. With a vibrant filling of collard greens, savory vegetables, and aromatic spices, each bite is an explosion of flavors that will leave you craving more.
Ingredients:
For the Collard Green Filling:
- 1 bunch collard greens, chopped
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 1 cup chopped carrots
- 1/2 cup chopped celery
- 1/4 cup chopped garlic
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Egg Roll Wrappers:
- 1 package (12) egg roll wrappers
For the Dipping Sauce:
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- 1 tablespoon sesame oil
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
Instructions:
Preparing the Collard Green Filling:
1. Heat olive oil in a large skillet over medium heat.
2. Add onion, green bell pepper, carrots, celery, and garlic. Sauté until softened, about 5 minutes.
3. Add chopped collard greens, salt, and black pepper. Cook until wilted and tender, about 10 minutes.
Assembling the Egg Rolls:
1. Place an egg roll wrapper on a flat surface with one corner facing you.
2. Spoon about 1/4 cup of the collard green filling into the center of the wrapper.
3. Fold the bottom corner over the filling, then fold in the sides.
4. Roll the wrapper tightly from the bottom to the top, moistening the edges with water to seal.
5. Repeat with the remaining wrappers.
Cooking the Egg Rolls:
1. Heat vegetable oil in a large skillet or deep fryer to 375°F (190°C).
2. Carefully drop the egg rolls into the hot oil.
3. Cook until golden brown and crispy on all sides, about 3-4 minutes.
4. Drain on paper towels.
Making the Dipping Sauce:
1. In a small bowl, whisk together soy sauce, rice vinegar, brown sugar, sesame oil, garlic powder, and ginger powder.
Serving:
Serve the Collard Green Egg Rolls hot with the dipping sauce for an irresistible appetizer or main course.
Tips:
- For a vegetarian version, omit the egg roll wrappers and serve the collard green filling as a side dish.
- To make ahead, assemble the egg rolls and store them in the refrigerator for up to 24 hours. Cook them before serving.
- For a crispy crunch, double-fry the egg rolls for an additional 1-2 minutes.
Variations:
- Add chopped bacon or sausage to the collard green filling for a smoky flavor.
- Use a variety of vegetables in the filling, such as mushrooms, zucchini, or corn.
- Experiment with different dipping sauces, such as sweet and sour sauce or hoisin sauce.
Nutritional Information:
Per serving (2 egg rolls):
- Calories: 250
- Fat: 10g
- Carbohydrates: 30g
- Protein: 10g
Recommendations:
Indulge in the Southern charm and Asian flavors of our Collard Green Egg Rolls recipe. These crispy, savory rolls are a crowd-pleaser that will satisfy even the most discerning palate. Whether served as an appetizer or a main course, they are sure to leave a lasting impression.
Answers to Your Most Common Questions
Q: Can I use other greens besides collard greens?
A: Yes, you can use spinach, kale, or any other leafy green of your choice.
Q: How do I prevent the egg rolls from becoming soggy?
A: Make sure to fry them at a high temperature (375°F or higher) and drain them thoroughly on paper towels after cooking.
Q: Can I bake the egg rolls instead of frying them?
A: Yes, you can bake them at 400°F (200°C) for 15-20 minutes, or until golden brown.
