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Prepared by Tia Bazzelle
Mert's Heart and Soul
1 CUP COOK CHOP COLLARD GREENS |
¼ CUP COOK CHOPPED CHICKEN
½ CUP COOKED BLACK EYES
10 EGG ROLL WRAPPERS
½ CUP RICE
1 EGG WHITE, BEATEN
Mix greens and rice, black eye peas and chicken.
To assemble the egg rolls, place a wrapper onto your work surface with one corner pointing towards you. Place about 3 tablespoons of cooled filling in a heap onto the bottom third of the wrapper. Brush a little beaten egg white onto the top two edges of the wrapper, then fold the bottom corner over the filling and roll firmly to the halfway point. Fold the left and right sides snugly over the egg roll, then continue rolling until the top corners seal the egg roll with the egg white. Repeat with remaining egg roll wrappers, covering finished egg rolls with plastic wrap to keep from drying out.
Fry egg rolls until golden brown, 5 to 7 minutes. Drain on paper towels.
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