|COLLARD GREENS & PULLED PORK EGG ROLLS |
Recipe from https://www.tasteofhome.com/recipes/collard-greens-pulled-pork-egg-rolls/
1 pound collard greens
1 cup refrigerated fully cooked barbecued shredded pork
1 package (8 ounces) cream cheese, softened
1 small onion, finely chopped
1/4 teaspoon salt
1/8 teaspoon pepper
1 package (16 ounces) egg roll wrappers
2 tablespoons butter, melted
Thai sweet chili sauce
1. Trim collard greens, discarding thick ribs and stems. Coarsely chop leaves. In a large saucepan, bring 1/2 in. water to a boil. Add greens; cook, covered, until they begin to wilt, 8-10 minutes. Drain, squeezing out as much water as possible.
2. Preheat oven to 425°. Combine greens, pork, cream cheese, onion and seasonings until well blended. With 1 corner of an egg roll wrapper facing you, place 1/4 cup pork filling just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining wrapper edges with water. Fold side corners toward center over filling. Roll egg roll up tightly, pressing at tip to seal. Repeat until all filling is used.
3. Place egg rolls on a parchment-lined baking sheet; brush with melted butter. Bake until golden brown, 15-20 minutes. Serve with sweet chili sauce.
Available at the Oakmont Farmer’s Market 6/7:
-Pork available from Lindenhof Farm
-Collard greens available from Salvaterra’s Gardens