Side Pannel
Southern-Style Egg Rolls

- Prep Time: 40 mins
- Cooking Time: 5 mins
- Serves: 2 dozen (2-1/3 cups sauce)
Southern-Style Egg Rolls
- Recipe Submitted by maryjosh on 11/12/2018
Ingredients List
- SAUCE:
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup Dijon mustard
- 1/4 cup honey
- 1 tablespoon prepared horseradish
- 1 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- EGG ROLLS:
- 1 pound bulk pork sausage
- 1 package (8 ounces) cream cheese, softened
- 2 green onions, chopped
- 1 teaspoon reduced-sodium soy sauce
- 1/2 teaspoon garlic powder
- 1 package (16 ounces) frozen turnip greens, thawed and squeezed dry
- 2 cups shredded pepper jack cheese
- 1 cup canned black-eyed peas
- 24 egg roll wrappers
- Oil for deep-fat frying
Directions
In a small bowl, mix the sauce ingredients until blended. Refrigerate, covered, until serving.
For egg rolls, in a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Cool slightly.
In a large bowl, beat cream cheese, green onions, soy sauce and garlic powder until blended; stir in turnip greens, cheese, black-eyed peas and sausage.
With one corner of an egg roll wrapper facing you, place 3 tablespoons filling just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) 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.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, 3-4 minutes or until golden brown, turning occasionally. Drain on paper towels. Serve with sauce.
For egg rolls, in a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Cool slightly.
In a large bowl, beat cream cheese, green onions, soy sauce and garlic powder until blended; stir in turnip greens, cheese, black-eyed peas and sausage.
With one corner of an egg roll wrapper facing you, place 3 tablespoons filling just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) 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.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, 3-4 minutes or until golden brown, turning occasionally. Drain on paper towels. Serve with sauce.
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
