Categories: Asian
Ingredients
- 1 lb. collard greens
- 1 cup refrigerated fully cooked barbecued shredded pork
- 8 oz. cream cheese, softened
- 1 small onion, chopped
- 1/4 tsp salt
- 1/8 tsp pepper
- 16 oz. egg roll wrappers
- 2 tbsp. butter, melted
- Thai sweet chili sauce
Directions
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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.
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Preheat oven to 425. Combine greens, pork, cream cheese, onion, and seasonings until blended. With one corner of an egg roll wrapper facing you, place 1/4 cup pork filling just below center of wrapper. 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.
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Place egg rolls on a parchment paper-lined baking sheet; brush with melted butter. Bake until golden, 15-20 minutes. Serve with sweet chili sauce.