Wondering what to do with those leftover collard greens? I got you!

I still remember the first time I ever heard of—and tasted—collard green egg rolls. It was back in 2012 at Gladys Knight’s Chicken & Waffles in Atlanta, and they were absolutely delicious. The combination of crispy egg roll wrappers and savory collard greens was something I had never experienced before, and it instantly stuck with me.

Since then, I’ve been making my own version at home. Whenever I have leftover collard greens, this is one of my favorite ways to give them new life. Instead of letting good greens go to waste, I wrap them up in egg roll wrappers, add a little cream cheese for richness, and fry them until they’re perfectly golden and crispy.

It’s a simple recipe, but it’s packed with flavor—a Southern classic with a crispy twist.

Cream Cheese & Collard Green Egg Rolls

Ingredients

• 1 package egg roll wrappers

• 1 cup leftover collard greens, chopped (with a little of the seasoning meat if included)

• 4 oz cream cheese, cut into strips

• Vegetable oil, for frying

• Sweet chili sauce, for dipping

Instructions

1. Prepare the filling

If your collard greens are in long strands, roughly chop them so they roll easier. You want the greens moist but not soaking in broth.

2. Lay out the egg roll wrapper

Place one egg roll wrapper on a plate or cutting board with one corner pointing toward you (diamond shape).

3. Add the filling

Spoon about 2 tablespoons of collard greens across the center of the wrapper.

Place a strip of cream cheese on top of the greens.

4. Roll the egg roll

1. Fold the bottom corner over the filling.

2. Fold in both side corners.

3. Roll tightly upward until sealed.

4. Lightly wet the top corner with water to seal.

Repeat until all egg rolls are assembled.

5. Heat the oil

Pour vegetable oil into a skillet or pot about 2 inches deep and heat to 350°F.

6. Fry the egg rolls

Carefully place egg rolls in the hot oil and fry 3–4 minutes, turning occasionally until they are golden brown and crispy.

7. Drain

Remove and place on paper towels to drain excess oil.

8. Serve

Serve hot with sweet chili sauce for dipping.