Down south egg rolls
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 2 | cups | Julienned yellow onion |
| 4 | teaspoons | Minced garlic |
| 1 | pounds | Boneless chicken cut into strips |
| 1 | cup | Tasso cut in small strips |
| 2 | cups | (packed) cooked; chopped collard greens; well drained |
| 8 | Egg roll wrappers | |
| 2 | teaspoons | Cold water |
| 2 | tablespoons | Corn starch for sealing |
| 1 | cup | Cornstarch for dusting |
| Peanut oil for frying | ||
Directions
Date: Thu, 30 May 1996 11:18:28 -0500 From: Kit Anderson <kit@...>
Yep. Also from Blossom's, Carolina's, and Wild Dunes. And he just put out a Magnolia's cookbook. I misspelled his name. Barickman. ISBN 0-9441711-31-5. Here's the egg roll recipe.
Heat olive oil. Add onion, garlic, chicken and Tasso. Sautee until chicken is cooked. Squeeze all the juice from the collard greens and add them. Cook 1-2 minutes. Pour into collander 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 ¾ cup filling onto each wrapper. Mix 2 Tbl 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 340 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.
CHILE-HEADS DIGEST V2 #335
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .