Ingredients: |
Ingredients: Egg roll ingredients
2 tbsp. olive oil
8 egg roll wrappers
2 cups julienne yellow onion
1 cup small strips of Tasso
1 tbsp. plus 1 tsp. minced garlic
2 tbsp. cold water
2 tbsp. cornstarch for sealing
1 cup cornstarch for dusting
12 cups (2 48-ounce containers) peanut oil or canola oil for frying
2 packed cups cooked, chopped collard greens, well drained
1 lb. boneless, skinless chicken breasts cut into thin strips, removing all fat
(If use chicken thighs, may have to add 10 minutes to sauté procedure)
Collard Greens
2 tbsp. olive oil
1 tbsp. minced garlic
3 tbsp. cider vinegar
9 cups chicken broth
2 tsp. Tabasco, or to taste
salt to taste
freshly ground pepper to taste
1 smoked ham hock or 2 smoked neck bones
1 cup diced yellow onion, cut in ¼ inch dice
12 cups washed, stemmed, and roughly chopped leafy collard greens (2 large or 3 small bunches)
Red Pepper Sauce
2 tbsp. plus 1 tsp. olive oil
2-1/2 cups chicken broth
1 tsp. roughly chopped garlic
¼ cup flour
½ cup roughly chopped yellow onion
¼ cup chopped fresh basil
salt to taste
cayenne pepper to taste
1-1/2 cups red pepper flesh from 3 large roasted red peppers, chopped, or (3) 4-ounce cans pimentos, drained and chopped
Peach Chutney
2 cups peeled fresh or frozen peaches
½ cup minced yellow onion
½ cup finely diced red pepper
½ cup light brown sugar
½ cup white sugar
2 tbsp. cider vinegar
1 tbsp. plus 1 tsp. peeled and finely minced fresh ginger
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Directions: |
Directions:Heat olive oil in a large heavy-bottomed frying pan over medium-high heat. Add onion, garlic, chicken, and Tasso. Sauté, stirring for 5 minutes or until chicken is fully cooked. Squeeze all juice from collard greens and add them to the frying pan. Cook for 1 or 2 minutes to heat the collards and meld all of the flavors. Pour into colander and drain. Spread the mixture out onto a pan and let cool. Squeeze out as much moisture as possible by squeezing in a clean tea towel. The drier, the better.
Lay the egg roll wrappers on a clean, dry surface dusted lightly with cornstarch, setting them in a diamond pattern. Portion ¾ cup of filling on the centers of each of the 8 wrappers. Place the 2 tablespoons of cornstarch in a small bowl and slowly add the cold water, stirring to make a smooth paste free of lumps. Lightly brush the edges of each egg roll wrapper with the mixture of cornstarch and water. Fold the bottom quarter of the diamond up toward the top. Fold the two sides inward to form an envelope. Bring the top corner over toward you. Gently press the edges to seal the rolls. Lightly dust the egg rolls with cornstarch to keep them dry.
Put the peanut or canola oil in deep fryer or deep frying pan. Gradually heat the oil to 340 degrees by starting on medium heat and slowly increasing heat to medium-high.
Put only 4 egg rolls in the hot oil at the time. Too many egg rolls in the oil will bring down the temperature of the oil. Try to keep the temperature as close to 340 degrees as possible.
Fry, turning frequently, until the egg rolls are golden brown and crispy. Initially, try to keep the egg rolls submerged. As they brown, they will float to the top. If the oil is too hot, the egg roll skins will brown before the egg rolls become warm throughout. Remove the egg rolls from the oil and place on paper towels to absorb any excess oil.
Serve at once with Red Pepper Sauce, Spicy Mustard, and Peach Chutney. For 8 egg rolls, you will need 1-1/2 cups of each accompaniment.
Collard Greens
Wash collard greens very thoroughly with cold water, remove the center stem and the large ribs and give them a rough chop. They should be leafy. Heat olive oil in a large heavy-bottomed stockpot over medium heat. Add onion and garlic and sauté for 2-3 minutes, stirring, or until the onions are translucent. Add ham hock or neck bones. Add vinegar and gradually add collard greens. Cook greens over medium heat, stirring occasionally, until they are all wilted. As they wilt, there will be enough room to get them all into the pot. Add chicken broth and 1 tsp. Tabasco. Bring to a boil and simmer for 1 hour and 45 minutes to 2 hours, adding more chicken broth if necessary, one cup at a time, until greens have a good flavor and are silky in texture. Add the other tsp. of Tabasco and salt and pepper to taste. Makes 4 servings.
Red Pepper Sauce
Heat olive oil in heavy-bottomed saucepan over medium heat. Add chopped onion and garlic and sauté for 1 minute. Reduce heat and make a roux by adding flour and stirring until well combined. Continue to cook over low heat for 2 minutes, stirring constantly. Do not let onions or flour color. Turn heat up to medium and add 1 ¼ cups chicken broth, stirring vigorously. Keep stirring vigorously until broth thickens and is smooth. Gradually add remaining 1 ¼ cups chicken broth, red pepper strips or pimento, and basil, stirring constantly until the broth thickens into a sauce.
Bring sauce to a low boil, and then simmer over medium heat for 10 minutes to cook out starchy flavor. Skim off any skin that may come to the top. Remove sauce from stove and let cool, stirring occasionally for 10 minutes. Puree the mixture in a food processor or blender until smooth. Season to taste with salt and cayenne pepper. Use at once or place in a storage container and refrigerate. Red Pepper Sauce will keep for a week in the refrigerator.
Peach Chutney
If using fresh peaches, select fairly firm ones which are just beginning to ripen and display a peach flavor. Fully ripened fruit will break down in the cooking process. Place all ingredients in a heavy-bottomed saucepan over medium heat and stir well to combine. Bring to a boil, stirring, and simmer for 25 to 30 minutes until the chutney begins to thicken slightly and is syrupy. Remove the pan from the heat and let the chutney cool. Use at once or place in storage container and refrigerate. Peach Chutney will keep for 2-3 weeks in the refrigerator. |
This recipe for Down South Egg Rolls with Red Pepper Sauce, is from