DOWN SOUTH EGG ROLLS

2 tablespoons light olive oil
2 cups julienned yellow onions
1 tablespoon plus 1 teaspoon minced garlic
1 pound boneless, skinless chicken breasts, fat removed and cut into thin strips
1 cup small strips tasso ham
2 cups packed, cooked, chopped collard greens, well drained
8 egg-roll wrappers
2 tablespoons cornstarch for sealing
2 teaspoons cold water
1 cup cornstarch for dusting
12 cups peanut or canola oil for frying

Heat olive oil in a large heavy-bottomed frying pan over medium-high heat. Add onions, garlic, chicken and tasso. Saute, stirring, for 5 minutes or until chicken is fully cooked.

Squeeze all juice from collard greens and add them to frying pan. Cook for 1-2 minutes to heat collards and meld all flavors. Spread mixture on a pan; let cool. Squeeze out as much moisture as you can; the drier, the better.

Lay egg-roll wrappers on a clean, dry surface dusted with cornstarch, so each wrapper looks like a diamond. Place equal amounts of filling in the center of each wrapper.

Add cornstarch with water in a small bowl, stirring until smooth; lightly brush edges of wrappers with cornstarch mixture.

Fold bottom of wrapper toward top and turn sides inward, forming an envelope. Bring top corner toward you, pressing gently to seal roll. Dust with additional cornstarch.

Gradually heat frying oil to 340 degrees F.

Fry four egg rolls at a time to maintain oil temperature. When finished, the rolls will float to the top.

Makes 8 rolls
Source: Magnolias: Authentic Southern Cuisine by Donald Barickman