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Ingredientes
- 2 Tbsp. Extra virgin olive oil
- 2 c. Julienned yellow onion
- 4 tsp Chopped garlic
- 1 lb Boneless chicken cut into strips
- 1 c. Tasso cut in small strips
- 2 c. (packed) cooked, minced collard greens, well liquid removed
- 8 x Egg roll wrappers
- 2 tsp Cool water
- 2 Tbsp. Corn starch for sealing
- 1 c. Cornstarch for dusting Peanut oil for frying
Direcciones
- Yep. Also from Blossom's, Carolina's, and Wild Dunes. And he just put out a Magnolia's cookbook. I misspelled his name. Barickman.
- Heat extra virgin olive oil. Add in onion, garlic, chicken and Tasso. Sautee till chicken is cooked. Squeeze all the juice from the collard greens and add in them. Cook 1-2 min. Pour into collander and drain. Spread mix out and let cold. Squeeze out mix in a towel. The drier the better.
- Lay the egg roll wrappers on a clean, dry surface dusted lightly with corn starch, setting them up in a diamond pattern. Portion 3/4 c. filling onto each wrapper. Mix 2 Tbsp. cornstarch in a bowl with cool water to make a paste. Lightly brush edges of each wrapper with paste. Fold bottom diamond up. Then the sides. Then the top. Lightly dust to keep them dry. Fry at 340 till golden. Drain on paper towels.
- Donald Barickman serves these with a roasted red pepper sauce, spicy mustard, and peach chutney. I used my favorite habanero-mango sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 8 servings | |
| Calories 291 | |
| Calories from Fat 87 | 30% |
| Total Fat 9.71g | 12% |
| Saturated Fat 2.23g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 32mg | 11% |
| Sodium 213mg | 9% |
| Potassium 157mg | 4% |
| Total Carbs 38.72g | 10% |
| Dietary Fiber 1.4g | 5% |
| Sugars 1.54g | 1% |
| Protein 10.83g | 17% |
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