Collard Green and Ham Hock Egg Rolls
Jimmy Lee Hill, Executive Chef at Saffron Café in Lakeland Correctional Facility
Ingredients
- 1 cup collard greens preparred
- ½ cup ham hock meat
- ¼ tsp red pepper flakes
- 1 package egg roll wrappers
- ½ vegetable oil for frying
Instructions
- Place prepared collard greens into a bowl and set aside.
- Stir pulled ham hock meat, red pepper flakes, salt and pepper to taste.
- Mix into the collard greens.
- Lay egg roll wrappers on a flat surface in the shape of a diamond.
- Place a large spoonful of the collard green mixture in the center.
- Fold the bottom corner and opposing sides over the collard green mixture; roll up wrapper toward the top corner.
- Repeat with remaining egg roll wrappers and meat mixture.
- Heat oil in a deep-fryer or a large saucepan.
- Place a few egg rolls in the hot oil, seam side down.
- Fry, turning occasionally, until golden brown (2-3 minutes).
- Repeat with remaining rolls.