Collard Greens and Pulled Pork Egg Rolls

By February 22, 2017


  • 1 bunch collard greens
  • 1 sm onion chopped
  • 1 cup shredded pork or chicken
  • 1 8 oz pkg cream cheese softened
  •  ¼ tsp salt
  • 1/8 tsp pepper
  • 1 pkg egg roll wrappers
  • 2 tbsp butter, melted
  • Thai sweet chili sauce  optional


Trim collard greens, discarding thick ribs and stems. Coarsely chop leaves. In a sauce pan bring ½ in of water to a boil. Add greens, cook until they begin to wilt 8-10 min. Drain, squeezing out all liquid.


Preheat oven to 425. Combine greens (may also use chard and collards, add in carrots too!), pork or chicken, cream cheese, onion and seasoning until blended. With one corner of an egg roll wrapper facing you, place a couple tbsp of filling just below the center of wrapper. 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 paper lined baking sheet; brush with melted butter. Bake until golden 15-20 min.


Serve with sweet chili sauce of sauce of your choice.


Keep unused wrappers under damp paper towel.