Ingredients
1 pound collard greens1 cup refrigerated fully cooked barbecued shredded pork1 package (8 ounces) cream cheese, softened1 small onion, finely chopped1/4 teaspoon salt1/8 teaspoon pepper1 package (16 ounces) egg roll wrappers2 tablespoons butter, meltedThai sweet chili sauce
Preparation
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.
Preheat oven to 425°. Combine greens, pork, cream cheese, onion and seasonings until well blended. With 1 corner of an egg roll wrapper facing you, place 1/4 cup pork filling just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) 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.
Place egg rolls on a parchment-lined baking sheet; brush with melted butter. Bake until golden brown, 15-20 minutes. Serve with sweet chili sauce.
