SOUTHERN-STYLE EGG ROLLS

Southern-Style Egg Rolls image

Sausage, black-eyed peas and turnip greens give these unique egg rolls a decidedly southern accent. When I bring them to a party, I always come home with an empty plate. -Holly Jones, Kennesaw, Georgia

Provided by Taste of Home

Time 45m

Yield 2 dozen (2-1/3 cups sauce).

Number Of Ingredients 19

Ingredients

SAUCE:
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
EGG ROLLS:
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

Steps:

In a small bowl, mix the sauce ingredients until blended. Refrigerate, covered, until serving., 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., 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., 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., 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.

Nutrition Facts : Calories 373 calories, Fat 26g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 582mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 1g fiber), Protein 9g protein.