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Southern-Fried Egg Rolls




Source of Recipe


WKRG
Southern-Fried Egg Rolls

http://www2.wkrg.com/mgmedia/image/140/105/318350/southern-fried-egg-rolls-08635/

Chef Marsha Bradley

The Bay Table Specialty Chef Services

Yield: about 3 dozen

1 (12-ounce) package bacon, cut into 1-inch pieces

1 Vidalia onion, chopped

1 (16-ounce) package washed and julienned collard greens( or mixed winter greens)

1 (16-ounce) package frozen black-eyed peas, thawed and cooked according to package directions

2 (8-ounce) packages Gouda cheese, grated (Feel free to substitute another cheese.)

1 8 ounce package cream cheese- softened at room temperature

1 teaspoon Old Bay Seasoning

Dashes of Tabasco sauce to taste

36 egg-roll wrappers

Vegetable oil for frying

1.In a large heavy saucepan or round Dutch oven, cook bacon over medium heat until done. Strain all but 3 tablespoons of grease from the pan. Set bacon aside.

2.Add onion to bacon grease, and cook until tender, about 10 minutes.

3.Add collard greens in batches, stirring until wilted.

4.Stir in cooked peas.

5.Let mixture cool completely. Then stir in bacon pieces and cheese. Set aside.

6.Place an egg-roll wrapper on your work surface with one corner facing you, so the wrapper is positioned like a diamond (not a square). Brush water around outer edges of the wrapper.

7.Spoon about 1/3 cup bacon mixture into center of wrapper.

8.To Fold the Wrapper: Fold the corner closest to you over the filling. Fold left and right corners to the center, over the filling. Tightly roll the filled end toward the remaining open top corner; gently press to seal. Repeat with remaining wrappers and bacon mixture. (You might mess up a few wrappers before you get the hang of it. If so, you are in excellent company.) Place the uncooked egg rolls on a baking sheet.

9.Pour vegetable oil to a depth of 3 inches in an electric skillet or a large heavy saucepan. Heat oil to 350 degrees F over medium-high heat.

10.Fry egg rolls in batches of no more than 4 at a time. Cook until egg rolls are deep golden brown, about 1 to 1 1/2 minutes per side. Drain on paper towels.