Recipe - Down South Egg Rolls

2 tablespoon Olive oil
2 cup Julienned yellow onion
4 teaspoon Minced garlic
1 pound Boneless chicken cut into
strips
1 cup Tasso cut in small strips
2 cup (packed) cooked; chopped
collard greens; well
drained
8 Egg roll wrappers
2 teaspoon Cold water
2 tablespoon Corn starch for sealing
1 cup Cornstarch for dusting
Peanut oil for frying

Date: Thu, 30 May 1996 11:18:28 0500

From: Kit Anderson kit@maine.com
Yep. Also from Blossom's, Carolina's, and Wild Dunes. And he just put out a
Magnolia's cookbook. I misspelled his name. Barickman. ISBN
09441711315. Here's the egg roll recipe.

Heat olive oil. Add onion, garlic, chicken and Tasso. Sautee until chicken
is cooked. Squeeze all the juice from the collard greens and add them. Cook
12 minutes. Pour into collander and drain. Spread mixture out and let
cool. Squeeze out mixture in a towel. The drier the better.

Lay the egg roll wrappers on a clean, dry surface dusted lightly with corn
starch, setting them up in a diamond pattern. Portion Three fourths cup filling onto
each wrapper. Mix 2 Tbl 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. Lightly dust to keep them dry. Fry at 340
until golden brown. Drain on paper towels.

Donald Barickman serves these with a roasted red pepper sauce, spicy
mustard, and peach chutney. I used my favorite habaneromango sauce.

CHILEHEADS DIGEST V2 #335

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.