COLLARD GREEN EGG ROLLS
I love egg rolls! Unfortunately, I don't find many vegan ones that I like. So, recently I started making my own at home. They are fresh and have everything I want in them. It's perfect. I don't know why I didn't start doing this sooner. Typically, I make my egg rolls with leftover roasted cabbage. With the February collection pending, I thought I would give the collard green eggs a shot.
We seriously have marathon weeks to create, make, and shoot the recipes we share with you all every month. Sometimes we make a few other recipes after the marathon cooking weeks as an alternative, like the collard green egg rolls recipe. The egg rolls were delicious but didn't fit in the February collection. So, I cut them from the collection but kept them in the Instagram pile. They were lovely photos. I didn't want to waste them lol. After a couple of "I need this recipe" comments, I knew a picture wouldn't cut it. So, here we are! Let's get into this recipe.
Let’s get into the Recipe!
The collard greens will take some time to prep and cook. So, we will start there. If you have not already, wash your greens. Greens are delicious but not so much when you don't get all the bugs and dirt out. Take a few minutes to wash, rinse, and repeat your greens before chopping leaves into stripes. I wash my greens in hot water and white vinegar. I let them soak in hot water and vinegar before rinsing and starting the process again. I typically do 2-3 rounds of this depending on how dirty they are.
Once the greens are prepped, it's time to cook. Add toasted sesame oil to a large stockpot. Warm the oil before adding in the red bell pepper, diced garlic, and minced ginger. After adding, give a stir to coat the ingredients in oil and add a salt dash. Saute over medium heat for 2-3 minutes or until ginger and garlic begin turning light brown. Next, add the two kinds of vinegar to deglaze the pot's bottom, followed by the vegetable broth base, water, onion powder, garlic powder, and red pepper flakes. Let simmer over medium-high heat for 5 minutes. Add in collard greens and simmer for 10 minutes over medium heat uncovered. Stir in green onions. Lower heat to medium-low heat and simmer for another hour. Remove from heat to let cool while you work on the jackfruit.
Preheat the oven to 385. In a large bowl, add drained and shredded jackfruit. If you are not sure how to drain and shred jackfruit, check out our "How To" post to guide you through the process—season jackfruit with garlic powder, onion powder, ham broth base, beef broth bases, and black pepper. Stir to ensure all the pieces are well seasoned. Then, add 3 tablespoons of teriyaki sauce. Give another stir before pouring onto a parchment-lined baking sheet—Bake for 25 minutes. Carefully remove from the oven, add the last tablespoon of teriyaki sauce, stir on the pan, and put it back into the oven. Bake for another 15-20 minutes. Remove from oven and let cool while you prep your egg roll station.
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Collard Green Egg Rolls
Ingredients
- 1 Tbsp toasted sesame oil
- 1 red bell pepper – chopped
- 5 garlic clove – diced
- inch ginger – minced
- Dash of salt
- ¼ C. toasted sesame rice wine vinegar
- ¼ C. apple cider vinegar
- 1 Tbsp vegetable broth base
- 4 C. water
- ½ Tsp onion powder
- ½ Tsp garlic powder
- ½ Tbsp red pepper flakes
- 1 lb collard greens – chopped into strips
- 4 stalks of green onion – chopped
- 1 can jackfruit, 20 oz – drained and shredded
- ½ Tsp garlic powder
- ½ Tsp onion powder
- ½ Tsp ham broth base
- ½ Tsp beef broth base
- Dash black pepper
- ¼ C. teriyaki sauce
- Vegetable oil for frying
- 12 vegan egg roll wrappers
- Water for sealing egg rolls
Instructions
- Add toasted sesame oil to a large stockpot. Let warm slightly. Add chopped red bell pepper, diced garlic, and minced ginger. Stir to coat in oil. Add a dash of salt. Saute over medium heat for 2-3 minutes or until ginger and garlic begin turning light brown.
- Add the two kinds of vinegar to deglaze the bottom of the pot. Then, add vegetable broth base, water, onion powder, garlic powder, and red pepper flakes. Let simmer over medium-high heat for 5 minutes.
- Add in collard greens. Simmer for 10 minutes over medium heat uncovered. Stir in green onions. Lower heat to medium-low heat and simmer for another hour. Remove from heat to cool slightly once done simmering.
- Preheat oven to 385.
- In a large bowl, add drained and shredded jackfruit—season with garlic powder, onion powder, ham broth base, beef broth bases, and black pepper. Stir to coat pieces. Then, add 3 tablespoons of teriyaki sauce. Stir to coat pieces.
- Add sauced jackfruit to a parchment-lined baking sheet—Bake for 25 minutes. Remove from oven and carefully add the last tablespoon of teriyaki. Put back oven and bake for another 10 -15 minutes. Remove from oven to let cool once done baking.
- Prepare your egg rolling station with a cutting board or rolling mat, wrappers, water, collard greens, and teriyaki jackfruit.
- Take a wrapper, add 1 - 1½ tablespoon of collard greens to the wrapper, then top with a ½ - 1 tablespoon of jackfruit. You can add more or less depending on your preference. Add water around the edges of the wrapper and roll the wrapper into an egg roll. Set the egg roll aside. Continue until filling is gone.
- Heat vegetable oil in a frying pot. Once ready, carefully drop the egg rolls into the hot oil. Fry until golden brown. Let sit on a wire rack until cool enough to eat.
