From “Egg Rolls & Sweet Tea: Asian Inspired, Southern Style” by Natalie Keng.
“Yay” for collard greens in today’s box (at least in ours). I’ve been wanting to try the recipe below for baked collard green egg rolls from the new cookbook out from Atlanta sauce maven and author Natalie Keng. It won’t use all the collards, but it will use some of the cabbage I have stored in the refrigerator and that last green onion from two weeks ago. I love peanut sauce on anything, and while we love egg rolls here, I’m anxious to try these baked egg rolls which I think will be so much easier than frying. Not to mention healthier.
Ingredients:
3 small bundles (about 3 oz.) of dried mung bean (glass) or cellophane noodles 3 slices applewood smoked bacon, diced 1/4 cup thinly sliced green onions 1/4 cup finely diced red bell pepper 1 garlic clove, minced 1 1/2 cups grated carrot (about 1 large carrot) 1/2 cup thinly sliced cabbage 1 1/2 cups finely chopped or thinly sliced collard greens 1 tsp. sea salt 12 (7-inch square) egg roll wrappers 1 large egg, beaten (or 1 tbsp. flour plus 2 tsp. water combined for a slurry paste) 1 to 2 tbsp. canola oil Sesame Dip 4 tbsp. creamy peanut butter 2 tsp. toasted sesame oil 2 tsp. extra virgin olive oil 2 tsp. mirin 2 tsp. honey 2 tsp. light soy sauce 1/2 tsp. balsamic vinegar 1/2 tsp. apple cider vinegar
Preparation:
Make the egg rolls: Soak the noodles in a bowl of hot water for about 15 minutes, then drain. With a large knife, slice through the stack of noodles 3 to 5 times (to prevent tangling) and set aside.
In a large nonstick skillet, cook the bacon 3 to 4 minutes, just until some of the fat has rendered but it is still soft. Add the green onions, bell pepper, and garlic and stir-fry for 1 to 2 minutes, until fragrant. Add the carrot, cabbage, and collards and sauté for about 2 minutes, until soft. Then add the noodles, making sure excess liquid has been drained. Add the salt and sauté for about 3 minutes.
Immediately transfer the mixture to a large shallow dish to cool completely. (Don’t skip this step—a warm filling will cause steam, resulting in soggy spring rolls.)
Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper or a silicone liner.
To assemble the egg rolls, remove 1 egg roll wrapper from the stack at a time, keeping the remaining stack covered with a clean, damp towel to prevent drying.
Lay the wrapper on a diagonal with a corner closest to you. Near that closest corner, spoon 1/4 cup of the cooled filling mixture. Roll the corner up and over the filling snugly, then fold in the left and right sides toward the center to close the ends of the roll. Continue rolling the wrapper away from you. Using a finger, dab the egg or flour slurry as a “glue” to securely seal (like an envelope flap) all the edges. Set the completed roll aside, seam-side down, and repeat the process until all of the egg rolls are assembled.
Evenly place the spring rolls, seam-side down, on the prepared baking sheet. Using a pastry brush, gently brush each roll on all sides with a light coat of oil. Bake for 15 to 17 minutes, stopping to turn the rolls every 5 minutes for an even golden color. Transfer to a serving platter and enjoy with sesame dip.
Make the sesame dip: In a small bowl, combine the peanut butter, sesame oil, olive oil, mirin, honey, soy sauce, balsamic vinegar, and apple cider vinegar, then stir vigorously with a fork until smooth and blended. To make the spread thinner, add more olive or vegetable oil. To thicken, add more peanut butter. Do not add water because the peanut butter mixture will not emulsify properly.