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Last updated: November 17. 2005 6:48PM
Redneck Egg Rolls
Port Land Grille at Lumina Station
2 tablespoons sesame oil
2 tablespoons minced fresh ginger
2 tablespoons mirin
2 tablespoons soy sauce
1/2 pound smoked mild andouille sausage
1/2 pound smoked shrimp
2 cups cooked collard greens
1 teaspoon kosher or sea salt
1 pack of egg roll skins
Peanut oil for frying
Saute onions and carrots in sesame oil until al dente. Add ginger, mirin and soy. After a minute, remove from heat. Pulse sausage and shrimp in food processor until mixture
resembles coarse meal. Blend mixture,
vegetables and greens by hand. Season with salt. Refrigerate two hours.
Place egg roll skins on a flat surface. Moisten edges with pastry brush. Place two tablespoons of mixture on each egg roll skin and roll.
Heat oil to 325 degrees. Fry rolls for 6-9
minutes, until golden brown.
For Collard Greens
4 slices of high-quality bacon, julienned
1 large sweet onion, julienned
½ teaspoon red chili pepper flakes
1 ham hock
1 bunch fresh collard greens, washed, dried and julienned to ½-inch width
1/4 cup rice wine vinegar
1/4 cup red wine vinegar
1 cup chicken stock or broth
½ teaspoon ground black pepper
1 teaspoon kosher or sea salt
In heavy, stainless steel pot, render bacon. Add onions, pepper flakes and ham hock. Saute until bacon is crisp. Add greens to pan, sear for 3 minutes, stirring every 30 seconds. Add remaining ingredients and simmer greens for 40 minutes. Remove from heat and cool
completely before using in egg roll mixture.
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