Egg Rolls with Red Pepper Sauce
Ingredients
Egg Rolls
- 2 tablespoons olive oil
- 1 medium yellow onion, thinly sliced
- 4 garlic cloves, minced
- 1 pound boneless, skinless chicken breasts, cut into thin strips
- 4 ounces tasso ham, diced
- 1 cup cooked collard greens, well drained and chopped
- 8 egg roll wrappers
- 2 tablespoons cornstarch
- 2 teaspoons water
- Vegetable or peanut oil, for frying
Red Pepper Sauce
- 2 tablespoons olive oil
- ½ cup chopped yellow onion
- 1 garlic clove, minced
- ¼ cup all purpose flour
- 2½ cups chicken broth
- 1½ cups roasted red peppers, chopped
- ¼ cup chopped fresh basil
- Pinch cayenne pepper
- Salt, to taste
Instructions
Prepare the Filling
- Heat the olive oil in a large skillet over medium high heat.
- Add the onion and cook until softened, about 5 minutes.
- Stir in the garlic, chicken, and tasso. Cook until the chicken is fully cooked.
- Add the collard greens and cook for 2 minutes.
- Transfer the filling to a plate and allow it to cool completely.
Assemble the Egg Rolls
- Whisk together the cornstarch and water to make a paste.
- Lay an egg roll wrapper on a work surface with one corner facing you.
- Place about ½ cup of filling in the center.
- Fold the bottom corner over the filling, fold in the sides, then roll tightly. Seal the final edge with the cornstarch paste.
- Repeat with the remaining wrappers.
Fry the Egg Rolls
- Heat 2 to 3 inches of oil to 340°F.
- Fry the egg rolls in batches for 4 to 5 minutes, turning occasionally, until golden brown.
- Drain on paper towels.
Prepare the Red Pepper Sauce
- Heat the olive oil in a saucepan over medium heat.
- Add the onion and garlic and cook for 2 minutes.
- Stir in the flour and cook for 2 minutes without browning.
- Slowly whisk in the chicken broth until smooth.
- Add the roasted red peppers and basil.
- Simmer for 10 minutes.
- Blend until smooth using an immersion blender or countertop blender.
- Season with salt and cayenne.
Notes
- Makes 8 egg rolls.
- The filling can be prepared a day ahead.
- Serve with Red Pepper Sauce, Spicy Mustard, or Peach Chutney.
