1 pound boneless, skinless chicken breasts, cut
into thin strips, removing all fat
1 cup small strips of Tasso
2 packed cups
cooked, chopped collard greens, well drained
8 egg roll
2 teaspoons cold water
2 tablespoons cornstarch for sealing
cup cornstarch for dusting
12 cups peanut oil or canola oil for frying
(two 48-ounce containers)
Heat the olive oil in a large heavy-bottom frying pan over medium-high heat.
Add the onion, garlic, chicken and Tasso. Sauté, stirring, for 5 minutes or until
chicken is fully cooked.
Squeeze all juice from the collard greens and add them
to the frying pan. Cook for 1 or 2 minutes to heat the collards and meld all of
Pour into a colander and drain. Spread the mixture out onto a pan and
Squeeze out as much moisture as you can. You can easily do this by
squeezing the mixture in a clean tea towel, in batches if necessary. The drier,
Lay the egg roll wrappers on a clean, dry surface dusted lightly with cornstarch,
setting them up in a diamond pattern. Portion 3/4 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 until you have a smooth paste which is 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
Put the peanut or canola oil in a deep fryer or a deep frying pan. If you are
using something smaller, use only enough oil to fill the fryer about three quarters
of the way up the sides. Gradually heat the oil to 340 degrees F by starting to
heat it on medium heat and slowly increasing the heat to medium-high. Never put
oil in any frying container and turn the heat on to 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 F as possible.
Fry, turning frequently, until the egg rolls are golden brown and crispy. Initially
you should 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.
Makes 8 egg rolls.
To use chicken thighs, which are less expensive, buy boneless and skinless
thighs. Thigh meat will take longer to cook than breast meat. Expect to add another
10 minutes to the sauté procedure.
Source: magnolias-blossom.com - Magnolia's, Charleston, South Carolina