INGREDIENTS

• Prepared collard greens
• Smoked turkey legs or wings, using approximately twice the amount you would normally use when preparing your greens
• Egg roll wrappers
• Water, for sealing
• Vegetable or canola oil, for frying
• Sweet chili sauce, for serving

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INSTRUCTIONS:

• Prepare the collard greens according to your favorite recipe, using smoked turkey legs or wings for seasoning. For these egg rolls, use approximately twice your usual amount of smoked turkey so there is plenty of meat for the filling.
• Once the collard greens are cooked, drain them thoroughly and gently pat away most of the excess liquid. The greens should be moist but not wet, which helps keep the egg roll wrappers from becoming soggy.
• Remove the smoked turkey from the bones and shred into bite-size pieces. Set aside.
• Place one egg roll wrapper on a clean work surface in a diamond shape, with one corner pointing toward you. Spoon a portion of collard greens near the bottom of the wrapper and top with a few pieces of smoked turkey.
• Fold the bottom corner over the filling, then fold both side corners toward the center. Roll tightly toward the top corner. Lightly moisten the final corner with water and finish rolling to seal the egg roll. Repeat with the remaining filling and wrappers.

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CHILL & FREEZE

If frying the egg rolls the same day, arrange them in a single layer on a tray, making sure they do not touch. Freeze for 30–60 minutes before frying to help them hold their shape.

For longer storage, freeze the egg rolls individually on a tray until firm. Once completely frozen, transfer them to a freezer-safe bag or container.

TO FRY

Heat oil to 350°F. Carefully add the egg rolls to the hot oil without overcrowding the pan. Fry for approximately 6–8 minutes, turning as needed, until crisp and light golden brown. Cook in batches if necessary to maintain the oil temperature. Transfer to a wire rack or paper towel-lined plate to drain. If checking with an instant-read thermometer, the center of the egg rolls should reach 165°F.

TO SERVE

Slice each egg roll on the diagonal and arrange on a serving platter. Serve warm with sweet chili sauce for dipping. Cerese D Tip: The secret is in the collards—drain them well before assembling. Too much pot liquor can soften the wrapper and make the egg rolls difficult to seal and fry.