A soulful twist on a fave. Spicy dirty rice, our Reduced Sodium Collard Green and Reduced Sodium Blackeye Peas wrapped up in a crispy, golden goodness.
Ingredients
Directions
Ingredients:
For the filling:
1 cup cooked long-grain rice
1 lb spicy pork sausage
½ cup raw chicken livers, blended smooth
½ small onion, finely diced
½ small green bell pepper, finely diced
1 celery stalk, finely diced
3 cloves garlic, minced
1 tsp No-Salt Creole Seasoning
1 tsp smoked paprika
1 tsp onion powder
1 tsp garlic powder
¼ tsp cayenne pepper (optional)
1 can Glory Foods Reduced-Sodium Collard Greens, drained well
1 can Glory Foods Reduced-Sodium Black-Eyed Peas, drained
1 Tbsp butter
1 Tbsp chopped green onions
Black pepper, to taste
For the Egg Rolls:
10–12 egg roll wrappers
Oil for frying (vegetable or peanut oil)
Creole Honey-Mustard Dipping Sauce:
3 Tbsp Dijon mustard
3 Tbsp honey
1 tsp hot sauce
½ tsp No-Salt Creole Seasoning
3 Tbsp mayo
1 tsp of apple cider vinegar
Instructions:
Cook the Base:
In a large skillet, brown sausage over medium heat. Once it starts releasing fat, stir in the blended chicken liver. Cook 5–6 minutes, breaking everything up as it cooks, until browned and fragrant.
Add the Aromatics:
Add onion, bell pepper, celery, and garlic. Sauté until soft, about 5 minutes.
Season:
Stir in No-Salt Creole Seasoning, smoked paprika, garlic powder, onion powder, cayenne (if using), and black pepper.
Fold in Flavor:
Add butter, rice, collard greens, black-eyed peas, and green onions. Stir and cook until the mixture thickens slightly and becomes cohesive — about 3 minutes.
Taste and adjust seasoning (no salt needed!).
Assemble the Rolls:
Lay out one egg roll wrapper with a corner pointing toward you. Spoon 2-3 tablespoons of filling into the center.
Fold the bottom corner up over the filling, then fold in the sides, and roll tightly. Seal the tip with a dab of water.
Fry:
Heat oil to 350°F (175°C) in a deep skillet or fryer.
Fry 3–4 rolls at a time until golden and crisp, about 2–3 minutes per side.
Drain on paper towels.
Make the Sauce:
In a small bowl, whisk together mustard, honey, hot sauce, No-Salt Creole Seasoning, and mayo until smooth.
Serve:
Serve rolls hot with Creole Honey Mustard dipping sauce on the side or drizzled lightly over the top.
A soulful twist on a fave. Spicy dirty rice, our Reduced Sodium Collard Green and Reduced Sodium Blackeye Peas wrapped up in a crispy, golden goodness.
Prep Time
30 Minutes
Cook Time
30 Minutes
Servings
6
Ingredients
Directions
Ingredients:
For the filling:
1 cup cooked long-grain rice
1 lb spicy pork sausage
½ cup raw chicken livers, blended smooth
½ small onion, finely diced
½ small green bell pepper, finely diced
1 celery stalk, finely diced
3 cloves garlic, minced
1 tsp No-Salt Creole Seasoning
1 tsp smoked paprika
1 tsp onion powder
1 tsp garlic powder
¼ tsp cayenne pepper (optional)
1 can Glory Foods Reduced-Sodium Collard Greens, drained well
1 can Glory Foods Reduced-Sodium Black-Eyed Peas, drained
1 Tbsp butter
1 Tbsp chopped green onions
Black pepper, to taste
For the Egg Rolls:
10–12 egg roll wrappers
Oil for frying (vegetable or peanut oil)
Creole Honey-Mustard Dipping Sauce:
3 Tbsp Dijon mustard
3 Tbsp honey
1 tsp hot sauce
½ tsp No-Salt Creole Seasoning
3 Tbsp mayo
1 tsp of apple cider vinegar
Instructions:
Cook the Base:
In a large skillet, brown sausage over medium heat. Once it starts releasing fat, stir in the blended chicken liver. Cook 5–6 minutes, breaking everything up as it cooks, until browned and fragrant.
Add the Aromatics:
Add onion, bell pepper, celery, and garlic. Sauté until soft, about 5 minutes.
Season:
Stir in No-Salt Creole Seasoning, smoked paprika, garlic powder, onion powder, cayenne (if using), and black pepper.
Fold in Flavor:
Add butter, rice, collard greens, black-eyed peas, and green onions. Stir and cook until the mixture thickens slightly and becomes cohesive — about 3 minutes.
Taste and adjust seasoning (no salt needed!).
Assemble the Rolls:
Lay out one egg roll wrapper with a corner pointing toward you. Spoon 2-3 tablespoons of filling into the center.
Fold the bottom corner up over the filling, then fold in the sides, and roll tightly. Seal the tip with a dab of water.
Fry:
Heat oil to 350°F (175°C) in a deep skillet or fryer.
Fry 3–4 rolls at a time until golden and crisp, about 2–3 minutes per side.
Drain on paper towels.
Make the Sauce:
In a small bowl, whisk together mustard, honey, hot sauce, No-Salt Creole Seasoning, and mayo until smooth.
Serve:
Serve rolls hot with Creole Honey Mustard dipping sauce on the side or drizzled lightly over the top.
