Categories: Asian

Ingredients

• 1 lb. collard greens
• 1 cup refrigerated fully cooked barbecued shredded pork
• 8 oz. cream cheese, softened
• 1 small onion, chopped
• 1/4 tsp salt
• 1/8 tsp pepper
• 16 oz. egg roll wrappers
• 2 tbsp. butter, melted
• Thai sweet chili sauce

Directions

1. Trim collard greens, discarding thick ribs and stems. Coarsely chop leaves. In a large saucepan, bring 1/2-in. water to a boil. Add greens; cook, covered, until they begin to wilt, 8-10 minutes. Drain, squeezing out as much water as possible.

2. Preheat oven to 425. Combine greens, pork, cream cheese, onion, and seasonings until blended. With one corner of an egg roll wrapper facing you, place 1/4 cup pork filling just below center of wrapper. Fold bottom corner over filling; moisten remaining wrapper edges with water. Fold side corners toward center over filling. Roll egg roll up tightly, pressing at tip to seal. Repeat until all filling is used.

3. Place egg rolls on a parchment paper-lined baking sheet; brush with melted butter. Bake until golden, 15-20 minutes. Serve with sweet chili sauce.

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