These crispy fried egg rolls with a collard green and cream cheese filling are a delicious way to recycle your leftover cooked collard greens.
I normally prepare an overabundance of collard greens during the holidays so I can use the leftovers in this recipe. These egg rolls are always a welcomed dinner or appetizer for collard lovers… they’re a true southern delicacy!
Ingredients for Collard Green Egg Rolls
- Cooked collard greens (with or without pork)
- Cream cheese – Increase the amount of cream cheese for a creamier consistency, if desired
- Egg roll wrappers
- Beaten egg
- Peanut oil
- Sweet chili sauce (or sauce of your choice), for dipping
Tips for Preparing Collard Egg Rolls
- Drain off as much of the pot liquor from the collards as possible – I drain the collards in a colander and press with the back of a spatula.
- Work with egg roll wrappers one at a time. Place a dampened paper towel over egg rolls while the oil is heating to prevent them from drying out.
Enjoy!
Print
Collard Green Egg Rolls
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Total Time: 26 minutes
- Yield: 7 egg rolls 1x
Print Recipe
Pin RecipeDescription
Crispy fried egg rolls filled with a collard green and cream cheese filling – A delicious way to recycle your leftover cooked collard greens!
Scale
Ingredients
- 2 cups very well drained fully cooked collard greens (cooked with pork, if desired)
- 2 ounces cream cheese, softened
- 7 egg roll wrappers
- 1 egg, beaten
- Peanut oil, for frying
- Sweet chili sauce (or sauce of your choice), for dipping
Instructions
- Stir together collard greens and cream cheese in a medium bowl until combined. Set aside.
- Place an egg roll wrapper on a clean, dry surface with a corner pointed towards you (work with one egg roll wrapper at a time).
- Place 1/4 cup of collard greens mixture onto the bottom third of the wrapper.
- Brush beaten egg over outer edges of wrapper.
- Roll the corner pointed towards you over the filling. Fold left and right corners towards the center and roll over tightly.
- Repeat with the remaining wrappers and collard mixture. Cover egg rolls with a dampened paper towel to prevent from drying out while oil is heating.
- Pour 2 to 3 inches of peanut oil in a stock pot or deep fryer and heat to 350 degrees F over medium high heat.
- Carefully fry egg rolls in batches (3 to 4 at a time) for approximately 3 minutes, or until a deep golden brown color all over. Using tongs, carefully turn egg rolls a few times during frying.
- Remove from oil and place on a baking rack over a rimmed baking sheet or a plate lined with paper towels.
- Serve with sweet chili sauce (or your favorite dipping sauce).
- Category: Appetizer
- Method: Fry
- Cuisine: American
Keywords: collard egg rolls, collard green egg roll recipe
Originally published February 2012. Updated with new photographs, recipe revised and republished December 8, 2019.
Tabatha Mercer says
I will have to try this.. Looks very good !!!!
The Blond Cook says
Thanks Tabatha! Sounds crazy I know but you should try them! 🙂 I hope Billy likes them too!
Al Godley says
Sounds awesome! I’d never have thought of adding the cream cheese but that is awesome. Sriracha sauce (we call it rooster sauce) was a great idea!
I’ve made BBQ egg rolls and they are awesome but collards? I can’t wait!
The Blond Cook says
Thanks Al! I’d love to try your BBQ egg rolls! The sriracha was a last-minute thought but really was good! I was worried about that too! 🙂
Cheryl Salter says
Yummy ! Awesome looking recipe !
The Blond Cook says
Thank you! Had fun with it! Still wiping my brow over not screwing up a good mess of collards! LOL
Shari Lewis says
OMG – these look wonderful! I will definitely be making this dish soon. Thanks for being the brave food-tester. 🙂
The Blond Cook says
Thanks Shari! I hope you enjoy it! 🙂
Amber says
Amy, these look awesome! I love any type of greens. Being from NC, greens are a definite must. Seeing this gives me an idea of going a little Greek. Thanks for the inspiration. Can’t wait to try this one!
Sonjia Pittman says
Amy, These look absolutely delicious. I am used to eating collards in NC, but in Alabama, everyone eats turnip greens, which are okay, but still not as good as collards. I have never been able to eat the traditional egg rolls, but I can tell, just by the picture that these are going to taste yummy. Now I just have to track down some collards, surely somebody around here eats them. If I can’t find collards, I may substitute turnip greens. I’ll let you know how they turn out. Good job you’re doing here, everything looks great! Your fan, Sonjia P.
Tom Doyle says
Holy Cow! I grew up in Morehead City and was just surfing the ‘net looking for something different for a friend’s dinner party! Gotta try these!
The Blond Cook says
Hi Tom! I live in Morehead…small world! Hope you enjoy them! 🙂
Nancy Russell says
Oh my I found this recipe and I can’t wait to try it for our christmas party pray it turns out I am also from a little town called Otway just past Beaufort , N.C
Amy @ The Blond Cook says
Hi Nancy, hope you enjoy them! I totally need to update the photos on this recipe. I grew up in Beaufort, my parents now live in Williston! 🙂
Nancy russell says
Wow just tried these at our Christmas party and they were hit of the party keep posting recipes like this I loved hearing the compliments only cooking think I will try some bacon bits in it next time just a thought
★★★★★
Amy @ The Blond Cook says
Thanks so much, Nancy… so happy to hear everyone enjoyed them. Merry Christmas! 🙂
Anne Mills says
Oh Amy! I can’t wait to try this! I love eggrolls & I love collards, but have never thought of anything like this! You are so very creative! And your Mama’s collards are beautiful! She certainly does have a green thumb! I’m like you….everything I try to grow turns out horrible. I’m gonna have to cook these for some get together and can’t wait until I’m asked where I got the recipe!!!!
Amy @ The Blond Cook says
Thanks so much! I was so skeptical at first but these are amazing! 🙂
MICHAEL WIGGS says
where can i find the egg roll wraps?
Amy @ The Blond Cook says
Hi Michael, I always find them in the produce section. Hope you enjoy them! 🙂