Lowcountry Egg Rolls
May 10, 2019
Ingredients
- 2 tablespoons olive oil
- 2 cups yellow onion
- julienne
- 4 teaspoons garlic
- minced
- 1 pound boneless chicken
- cut in strips
- 1 cup tasso
- cut in small strips
- 2 cups packed
- cooked collards, chopped and drained
- 8 egg roll skins
- 2 teaspoons cold water
- 2 tablespoons cornstarch for sealing
- 1 cup cornstarch for dusting
- peanut oil for frying
- nuoc nam
- optional
Directions
- Step 1 Heat olive oil. Add onion, garlic, chicken and Tasso. Sauté‚ until chicken is cooked.
- Step 2 Squeeze all the juice from the collard greens and add them. Cook 1-2 minutes.
- Step 3 Pour into colander and drain. Spread mixture out and let cool. Squeeze out mixture in a towel. The drier the better.
- Step 4 Lay the egg roll wrappers on a clean, dry surface dusted lightly with corn starch, setting them up in a diamond pattern. Portion 3/4 cup filling onto each wrapper.
- Step 5 Mix 2 Tbs. 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
- Step 6 .Lightly dust to keep them dry.
- Step 7 Fry at 340F until golden brown. Drain on paper towels
- Step 8 .Serve these with a roasted red pepper sauce, spicy mustard, and peach chutney. Also a habanero-mango sauce is good.