LEARN COOK EAT

Juneteenth Recipe
Black-eyed Peas and Collard Green Spring Rolls
 

2 cups very well drained fully cooked collard greens (can use frozen or can)

2 cups cooked blackeye peas (can use frozen or can)

1 onion, small diced

4 tablespoons olive oil

4 tablespoons garlic, minced

1 teaspoon red pepper flakes

1 cup vegetable or chicken broth

Salt and pepper (to taste)

Granulated garlic (to taste)

 

Sauté collard greens in olive oil on medium high heat in a saucepan or dutch oven.  Season with salt and pepper, minced garlic, granulated garlic, and red pepper flakes. Sauté diced onions in a separate saucepan on medium high heat until translucent. Add the blackeye peas, stir to combine. Season with minced garlic, salt and pepper, and granulated garlic. Add vegetable broth (start with ½ cup) and cook and reduce liquid until beans are softened.

 

When collard greens and blackeye peas are cooked. Let cool completely, then mix together in a bowl.

 

Place a spring roll wrapper on your work surface with one corner facing you, so the wrapper is positioned like a diamond (not a square). Brush water around the outer edges of the wrapper.

 

Spoon about 1 tablespoon of collard green and blackeye pea mixture into center of wrapper.

 

To Fold the Wrapper: Fold the corner closest to you over the filling. Fold the left and right corners to the center, over the filling. Tightly roll the filled end toward the remaining open top corner; gently press to seal. Repeat with remaining wrappers and bacon mixture. (You might mess up a few wrappers before you get the hang of it. If so, you are in excellent company.) Place the uncooked egg rolls on a baking sheet.

Pour vegetable oil to a depth of 3 inches in an electric skillet or a large heavy saucepan. Heat oil to 350 degrees F over medium-high heat.

 

Fry egg rolls in batches of no more than 4 at a time. Cook until egg rolls are deep golden brown, about 1 to 1 1/2 minutes per side. Drain on paper towels.