1 pack of 8” Spring Roll Wrappers Canola oil for frying
2 tbsp of Bbq sauce
1 tbsp of flour
Pasos
In a dutch oven heat oil to 350 degrees F.
Mix flour and water in a small bowl for sealing rolls.
In a mixing bowl, combine pulled pork, collard greens, and potatoes, keep the mixture cool to ensure rolls stay intact during frying.
Take one spring roll wrapper sheet and place it on a work surface.
Carefully peel off one spring roll wrapper, keep the others covered under a damp towel.
Place the wrapper with the smooth side down, in a diamond position. Place about 2tbsp of filling on the bottom. Rollup halfway, fold sides in then finish rolling.
Use flour sludge to seal wrap
Add rolls one at a time to the oil and fry for 2-3 mins, turning periodically until deep golden brown.
Once done, remove from oil and allow to drain on a paper towel.
