Collard Greens & Pulled Pork Egg Rolls

1. 1

   Trim collard greens, discarding thick ribs and stems. Coarsely chop leaves. In a large saucepan, bring 1/2 in. of water to a boil. Add greens; cook, covered, until they begin to wilt, 8-10 minutes. Drain, squeezing out as much water as possible.

2. 2

   Preheat oven to 425u00b0. Combine greens, pork, cream cheese, onion and seasonings until well blended. With one corner of an egg roll wrapper facing you, place 1/4 cup pork 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 until all filling is used.

3. 3

   Place egg rolls on a parchment-lined

4. 4

   ; brush with melted butter. Bake until golden brown, 15-20 minutes. Serve with sweet chili sauce.

5. 5

   Cover and freeze unbaked egg rolls on waxed paper-lined

6. 6

   until firm. Transfer to freezer containers; return to freezer. To use, bake egg rolls as directed.

* Per serving · 4 servings · Values may vary.

No additional tips available.