Tuesday, January 7, 2014

Soul Rolls - Egg Rolls but different

Here are a couple versions of egg rolls that I make.

This one has collard greens, smoked pork neckbone meat, carrot, scallions and bean sprouts.

This one has Napa cabbage, smoked turkey wing meat, carrot, bean sprouts and scallions.
Since I knew I was making this for my family it didn't matter if I separated the turkey and pork neckbones so all of that went into the slow cooker for 10 hours with just enough water to cover the meat and a little salt and pepper.
Then I used a quarter Cup of stock from the meat, ounce of soy sauce and tablespoon of brown sugar to saute the veggies in separate pans for a couple minutes but still firm. (The collards I cooked a little longer for tenderness.)
Have an egg wash prepared with the egg roll wrappers and follow the instructions for frying them.