2 bunches of organic collard greens, thoroughly cleaned, dried and chopped
3 TBSP of extra virgin olive oil
1 TBSP apple cider vinegar
3 TBSP agave nectar
1/8 tsp ground cayenne pepper
1 tsp ground ginger
pinch of salt
1 pack egg roll wraps
vegetable oil for deep frying
Place cleaned and chopped collard greens in a large mixing bowl. In a separate smaller bowl, mix olive oil, vinegar, and agave nectar, using a wire whisk to incorporate ingredients. Next, add cayenne, ginger and salt to taste, mix thoroughly. Pour olive oil mixture over collard greens. Use hands to fully incorporate oil mix into greens. Cover with plastic wrap and chill in the refrigerator at least 1 hour. Take egg roll wrappers out of the frig so that they’ll be room temperature once the mixture is ready.
Get out deep fryer or dutch oven. Add enough vegetable oil to be sure egg rolls will be fully covered once added to hot grease. Next, arrange one egg roll wrapper on a cutting board or flat surface. Point angled corner of egg roll wrap towards you. Place about 1/4 cup filling into center of wrapper. Starting from the angled corner nearest you, take corner and cover filling. Then take left angle and right angle corner and fold inward. Gently role wrapper, reserving a corner to dot hot water on and then role completely. Set aside, fold side down and repeat process.
Heat oil on medium high. Oil must be hot in order to not have greasy egg rolls. Once oil is heated, drop egg rolls in oil one at a time. Cook egg rolls until they are golden brown on each side, about 2 minutes per side. Drain on a towel or wire rack.
Serve hot with dipping sauce of your choice and enjoy!