Southern-Style Egg Rolls

• 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

1. In a small bowl, mix the sauce ingredients until blended. Refrigerate, covered, until serving.
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. 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. 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. In an electric skillet or deep-fat fryer, heat oil to 375u0b0. Fry egg rolls, a few at a time, until golden brown, 3-4 minutes, turning occasionally. Drain on paper towels. Serve with sauce.

mayonnaise, sour cream, dijon mustard, honey, horseradish, garlic, worcestershire sauce, pork sausage, cream cheese, green onions, soy sauce, garlic, pepper, blackeyed peas, egg roll wrappers

Taken from www.tasteofhome.com/recipes/southern-style-egg-rolls/ (may not work)