Ingredients

• 1/2 cup diced cooked chicken, cooled
• 1/2 cup diced cooked collard greens, cooled
• 1/2 cup cooked rice, cooled
• 1/2 cup cooked black-eyed peas, cooled
• 1 to 2 cups vegetable oil (depending on size of pan)
• Eight 7-inch square egg roll wrappers
• 1 egg, beaten
• Spicy honey mustard, for serving

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Instructions

1. Mix together the chicken, collards, rice and black-eyed peas in a bowl.
2. Heat the vegetable oil to 375 degrees F in a large skillet over medium-high heat.
3. Line up the egg roll wrappers with one corner pointed toward you. Place a heaping tablespoon of the filling in the center of each wrapper. Fold the near corner up over the mixture, then fold in the left and right corners. Brush a bit of the beaten egg on the final corner to help seal the egg rolls, and then roll up into a package.
4. In batches, fry the egg rolls in the hot oil until golden brown, turning occasionally, about 2 minutes. Drain on paper towels or a rack.
5. Transfer the egg rolls to a serving plate and top with spicy honey mustard if desired.