Collard Greens & Pulled Pork Egg Rolls

• 1 pound collard greens
• 1 cup refrigerated fully cooked barbecued shredded pork
• 1 package (8 ounces) cream cheese, softened
• 1 small onion, finely chopped
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 package (16 ounces) egg roll wrappers
• 2 tablespoons butter, melted
• Thai sweet chili sauce

1. Trim collard greens, discarding thick ribs and stems. Coarsely chop leaves. In a large saucepan, bring 1/2 in. of water to a boil. Add greens; cook, covered, until they begin to wilt, 8-10 minutes. Drain, squeezing out as much water as possible.
2. Preheat oven to 425u0b0. Combine greens, pork, cream cheese, onion and seasonings until well blended. With one corner of an egg roll wrapper facing you, place 1/4 cup pork 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 until all filling is used.
3. Place egg rolls on a parchment-lined
4. ; brush with melted butter. Bake until golden brown, 15-20 minutes. Serve with sweet chili sauce.
5. Cover and freeze unbaked egg rolls on waxed paper-lined
6. until firm. Transfer to freezer containers; return to freezer. To use, bake egg rolls as directed.

greens, pork, cream cheese, onion, salt, pepper, egg roll wrappers, butter, sweet chili sauce

Taken from www.tasteofhome.com/recipes/collard-greens-pulled-pork-egg-rolls/ (may not work)