Lowcountry Egg Rolls

Course : Appetizers
Serves: 1
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2 tablespoons olive oil
2 cups yellow onion -- julienne
4 teaspoons garlic -- minced
1 pound boneless chicken -- cut in strips
1 cup tasso -- cut in small strips
2 cups packed, cooked collards -- chopped and drained
8 sheets egg roll skins
2 teaspoons cold water
2 tablespoons cornstarch for sealing
1 cup cornstarch for dusting
1 cup peanut oil for frying
1 cup nuoc nam -- optional

Preparation / Directions:

Heat olive oil. Add onion, garlic, chicken and Tasso. Sauté 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 Tbs. 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 340F 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.

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