Thursday, February 3, 2011

Soul Food

This week's cookbook is Delilah's Everyday Soul: Southern Cooking With Style by Delilah Winder with Jennifer Lindner McGlinn

Collard Green Rolls

(Makes 8 rolls)

These crispy rolls are my version of spring rolls. In true Southern fashion, I like using hearty collard greens and dipping the finished rolls in hot sauce. Once your greens are ready, this recipe comes together quickly. You can even prepare the rolls in advance and leave them, covered, in the refrigerate for several hours or overnight until you are ready to fry them. They also freeze well. Once you decide to finish the rolls, though, be prepared to serve them right away. They are best piping hot and really crispy. Let's face it--no one likes a soggy roll.

4 cups canola oil
2 cups cooked Collard Greens, drained well
8 spring roll wrappers (about 1 package)
Hot sauce, for serving

1. Heat the oil in a medium saucepan over medium-high heat. (The oil will appear to shimmer on the surface when it is ready.) Place the greens in a clean kitchen towel and press firmly to extract any excess liquid. (It is imperative that the greens are as dry as possible.)

2. Begin shaping the rolls. Place a spring roll wrapper on a work surface so that it appears like a diamond rather than a square. Spread the horizontal "log" of greens (about 1/2-inch wide) in the center of the wrapper, making sure there is about 1/3 inch between the end of the greens and the point of the wrapper at each end. Wet all four edges of the wrapper with water and fold the points of the wrapper at the sides over the ends of the greens. Lift the point closest to you and fold it over the greens. Roll the wrapper the rest of the way to form a compact cylinder. Repeat the process with the remaining wrappers and greens.

3. Carefully place about 3 or 4 rolls at a time into the hot oil, turning occasionally until golden brown. Remove the rolls with a slotted spoon and drain on paper towels while frying the remaining rolls. Serve the rolls piled on a serving platter with hot sauce on the side.

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