Southern-Style Egg Rolls

17 ingredients
5 steps

Ingredients

  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup Dijon mustard
  • 1/4 cup honey
  • 1 tablespoon prepared horseradish
  • 1 teaspoon garlic powder
  • 1 teaspoon Worcestershire sauce
  • 1 pound bulk pork sausage
  • 1 package (8 ounces) cream cheese, softened
  • 2 green onions, chopped
  • 1 teaspoon reduced-sodium soy sauce
  • 1/2 teaspoon garlic powder
  • 1 package (16 ounces) frozen turnip greens, thawed and squeezed dry
  • 2 cups shredded pepper jack cheese
  • 1 cup canned black-eyed peas
  • 24 egg roll wrappers
  • Oil for deep-fat frying

Directions

  1. 1
    In a small bowl, mix the sauce ingredients until blended. Refrigerate, covered, until serving.
  2. 2
    For egg rolls, in a large skillet, cook sausage over medium heat until no longer pink, breaking into crumbles, 6-8 minutes; drain. Cool slightly.
  3. 3
    In a large bowl, beat cream cheese, green onions, soy sauce and garlic powder until blended; stir in turnip greens, cheese, black-eyed peas and sausage.
  4. 4
    With one corner of an egg roll wrapper facing you, place 3 tablespoons filling just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining wrapper edges with water. Fold side corners toward center over filling. Roll egg roll up tightly, pressing at tip to seal. Repeat.
  5. 5
    In an electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, until golden brown, 3-4 minutes, turning occasionally. Drain on paper towels. Serve with sauce.

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