Monday, November 5, 2012

Southern Egg Rolls

Southern Egg Rolls
by Amy Klein

Inspired by Down South Egg Rolls from Magnolia's restaurant.
(I don't have their actual recipe, but that's where the idea came from.)

2 Tablespoons vegetable oil
1 medium onion, peeled and cut into thin strips
2 cloves garlic, minced
1 pound boneless, skinless chicken, cut into thin strips
1 cup small strips Teet's Smoked Pure Pork Tasso
2 cups cooked, chopped collard greens, well drained
2 cups shredded cabbage (my son hates collard greens, so I made them with the cabbage as well. It's not quite southern this way, but it's still good)
1 cup roasted red pepper sauce (recipe follows)
8 egg roll wrappers
2 teaspoons cold water
2 Tablespoons cornstarch
vegetable oil for frying

Heat the 2 tablespoons of oil in a large frying pan over medium heat. Add the onion, garlic, chicken and tasso. Saute until the chicken is fully cooked, about 5-9 minutes. Add the collard greens or cabbage and about 1/4 cup of the red pepper sauce. Mix together just enough to meld all the flavors. Take the pan off the heat and let cool. 

Lay the egg roll wrappers on a clean, dry surface. Place about 1/4 to 1/2 cup of the filling diagonally on each wrap. Fold the bottom end over the filling; roll snugly half-way to cover the filling. Fold in both sides snugly against the filling. Moisten the edges of the last flap with a mixture of the cold water and cornstarch. This acts as a glue to keep it sealed. Roll the wrap up and seal the top corner. Lay flap side down until ready to cook.

Fill a large, heavy saucepan 2/3 of the way up with vegetable oil and heat to 350F. You can also use a deep fryer if you have one. Place 2-4 egg rolls into the fryer at a time; it kind of depends on how big your pan is. You want to make sure you don't overcrowd the pan. Fry, turning frequently, until the egg rolls are golden brown on all sides. Remove from the oil and let drain on paper towels. Serve immediately with extra red pepper sauce or spicy mustard for dipping.

Roasted Red Pepper Sauce
adapted from the Food Network website

1 cup roasted red peppers from a jar
1 cup chicken or vegetable broth
1 Tablespoon balsamic vinegar
1 Tablespoon olive oil
salt & pepper

Put all ingredients in a blender and blend until smooth. Pour into a saucepan and heat over medium heat, adding salt & pepper to taste. Simmer for about 10 minutes. Let cool.

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