Collard Green Egg Rolls with Ginger and Sesame

Collard Green Egg Rolls with Ginger and Sesame

Crispy fried egg rolls packed with smoky collard greens, fresh ginger, and toasted sesame.

Total 55 min Makes 12 egg rolls Calories 210/serving

Dietary

Dairy free, Nut free

Allergens

Eggs, Wheat, Soy, Sesame

This recipe folds Southern-style braised collard greens into a crunchy fried egg roll wrapper, brightened with ginger, garlic, and toasted sesame oil. It's a fusion appetizer that works well for game day snacking or as a creative starter to an Asian-inspired meal. Serve hot with a soy-vinegar dipping sauce for contrast against the rich, crispy shell.

Ingredients

  • 1 pound collard greens, stems removed and leaves thinly sliced
  • 2 tablespoons vegetable oil, divided
  • 4 ounces smoked bacon, diced
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1/2 cup shredded carrot
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup low-sodium chicken broth
  • 12 egg roll wrappers
  • 1 large egg, beaten, for sealing
  • 4 cups vegetable oil, for frying
  • 1 tablespoon toasted sesame seeds, for garnish
  • 1/2 cup soy-vinegar dipping sauce

Method

  1. Heat 1 tablespoon vegetable oil in a large skillet over medium heat and cook the diced bacon until crisp, about 5 minutes.

  2. Add the onion to the skillet and cook until softened, about 4 minutes.

  3. Stir in the garlic and ginger and cook until fragrant, about 1 minute.

  4. Add the sliced collard greens, shredded carrot, soy sauce, sesame oil, rice vinegar, red pepper flakes, and chicken broth. Stir to combine.

  5. Cover and simmer over medium-low heat, stirring occasionally, until the collards are tender and the liquid has mostly evaporated, about 20 minutes.

  6. Remove the skillet from heat and let the filling cool to room temperature before assembling the egg rolls.

  7. Lay an egg roll wrapper on a clean surface with one corner pointing toward you. Place about 3 tablespoons of filling in the lower third of the wrapper.

  8. Fold the bottom corner over the filling, then fold in the two side corners, brushing the top corner with beaten egg before rolling tightly to seal. Repeat with the remaining wrappers and filling.

  9. Heat vegetable oil in a large heavy pot or deep skillet to 350°F.

  10. Fry the egg rolls in batches of 3 to 4, turning occasionally, until golden brown and crisp, about 4 minutes per batch.

  11. Transfer the fried egg rolls to a paper towel-lined plate to drain excess oil.

  12. Sprinkle with toasted sesame seeds and serve hot with soy-vinegar dipping sauce.

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Collard Green Egg Rolls with Ginger and Sesame

This recipe folds Southern-style braised collard greens into a crunchy fried egg roll wrapper, brightened with ginger, garlic, and toasted sesame oil. It's a fusion appetizer that works well for game day snacking or as a creative starter to an Asian-inspired meal. Serve hot with a soy-vinegar dipping sauce for contrast against the rich, crispy shell.

55 min 12 egg rolls 210 cal

Ingredients

  • 1 pound collard greens, stems removed and leaves thinly sliced
  • 2 tablespoons vegetable oil, divided
  • 4 ounces smoked bacon, diced
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1/2 cup shredded carrot
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup low-sodium chicken broth
  • 12 egg roll wrappers
  • 1 large egg, beaten, for sealing
  • 4 cups vegetable oil, for frying
  • 1 tablespoon toasted sesame seeds, for garnish
  • 1/2 cup soy-vinegar dipping sauce

Method

  1. 1

    Heat 1 tablespoon vegetable oil in a large skillet over medium heat and cook the diced bacon until crisp, about 5 minutes.

  2. 2

    Add the onion to the skillet and cook until softened, about 4 minutes.

  3. 3

    Stir in the garlic and ginger and cook until fragrant, about 1 minute.

  4. 4

    Add the sliced collard greens, shredded carrot, soy sauce, sesame oil, rice vinegar, red pepper flakes, and chicken broth. Stir to combine.

  5. 5

    Cover and simmer over medium-low heat, stirring occasionally, until the collards are tender and the liquid has mostly evaporated, about 20 minutes.

  6. 6

    Remove the skillet from heat and let the filling cool to room temperature before assembling the egg rolls.

  7. 7

    Lay an egg roll wrapper on a clean surface with one corner pointing toward you. Place about 3 tablespoons of filling in the lower third of the wrapper.

  8. 8

    Fold the bottom corner over the filling, then fold in the two side corners, brushing the top corner with beaten egg before rolling tightly to seal. Repeat with the remaining wrappers and filling.

  9. 9

    Heat vegetable oil in a large heavy pot or deep skillet to 350°F.

  10. 10

    Fry the egg rolls in batches of 3 to 4, turning occasionally, until golden brown and crisp, about 4 minutes per batch.

  11. 11

    Transfer the fried egg rolls to a paper towel-lined plate to drain excess oil.

  12. 12

    Sprinkle with toasted sesame seeds and serve hot with soy-vinegar dipping sauce.