Description
Crispy egg rolls filled with pulled pork, tangy collards, and cream cheese, perfect for potlucks or casual dinners.
Ingredients
- 16–20 egg roll wrappers
- 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
- Neutral oil for frying
Instructions
- In a medium bowl, combine pulled pork, chopped collards, cream cheese, hot sauce, and salt and pepper. Mix until cohesive.
- Cover egg roll wrappers with a damp towel. Set a small bowl of water nearby.
- Place a wrapper in a diamond orientation, spoon about 2 tablespoons of filling, and roll tightly while sealing edges with water.
- Heat oil in a deep skillet to 350–375°F. Fry 3–4 egg rolls at a time for 3–5 minutes per side.
- Drain on paper towels and serve hot.
Notes
For a lighter version, use reduced-fat cream cheese. Keep wrappers covered to prevent drying out.