Crispy Southern Egg Rolls
These crispy Southern egg rolls are filled with tender pulled pork, garlicky collards, and creamy cheese, making them a perfect snack or appetizer for any occasion.
Ingredients
For the filling
- 2 cups cooked pulled pork, shredded (leftover or store-bought)
- 1 cup cooked collard greens, well-drained and chopped Can use 1-1.5 cups based on preference
- 4 oz cream cheese, softened to room temperature Softening it helps blend the filling
- 1 to 2 teaspoons hot sauce, adjusted to taste
- Salt and freshly ground black pepper, to taste
For assembling
- 16–20 pieces egg roll wrappers Depending on size and filling
- Neutral oil for frying (peanut, canola, or vegetable oil) Enough to come 1-1.5 inches up the side of the skillet
Instructions
Preparation
- In a medium bowl, combine the shredded pulled pork, chopped collard greens, softened cream cheese, hot sauce, salt, and pepper. Stir until cohesive — the mixture should be thick and slightly tacky.
- Lay out a damp towel, a shallow bowl of water for sealing, and the wrappers on a clean surface.
Filling and rolling
- Place one wrapper with a corner pointing toward you (diamond shape) and spoon about 2 tablespoons of filling into the lower third, leaving a 1/2 inch border.
- Fold the bottom corner up over the filling, tuck sides in, then roll tightly toward the top corner. Moisten the top edge with water and press to seal. Repeat until all filling is used.
Cooking
- In a deep, heavy skillet or Dutch oven, heat oil to about 350–375°F.
- Fry 3–4 egg rolls at a time without crowding, turning occasionally until deep golden and crispy, about 3–5 minutes per side.
- Transfer egg rolls to a paper-towel-lined tray to drain for 2–3 minutes before serving.
Notes
Serve with dipping options like barbecue sauce or spicy ranch. For leftovers, store in an airtight container and reheat in an oven or air fryer to maintain crispness.