This Is How I Hop, Skip, Jump, And Roll ~ Nik Snacks

Bite it and write it. That's what I do. Fueled by butterbeans & collard greens.

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On 6:21 AM by Nikki @ NikSnacks in , , , , , , ,    14 comments
I've been getting outside more as of late. I've been walking in the mornings or late afternoons, taking in nature and taking off some pounds. My new We-Have-Nothing-To-Eat-Because-Food-Costs-So-Much Diet is really paying off. I had a check-up today and I got an emphatic thumbs up from my physician.

To celebrate, what did I do?

Eat!

I didn't go overboard and attack a smorgasbord at a local restaurant or that feeding trough they call a buffet. A celebratory mood calls for celebratory food!

Hoppin' John is a dish of black eyed peas (or crowder peas), rice, ham hock or bacon, onions, and sometimes bell peppers and vinegar. Traditionally eaten on New Year's Day, the peas are to give good luck and collard greens are to add wealth in the new year.

Every year I either forget which one means what or forget to eat black eyed peas and collard greens. Hoppin' John and its components can be eaten any time of the year and I felt it apropos to make these rolls because they're quite economical, easy to make, and something new to display a great Southern dish.



Hoppin' John Eggrolls

1/4 pound ground chicken or turkey
1/4 pound bulk sausage, casings removed & chopped fine
1 medium onion, small dice
1 jalapeno, diced
2 roma tomatoes, diced
1/2 cup black-eyed peas, drained & rinsed
1 tsp cayenne pepper
1/4 tsp salt
1 cup white rice, cooked
3 Tbsp white vinegar
1/4 tsp fresh cracked black pepper
10-12 Nasoya egg roll wrappers
water of egg wash for sealing wrappers


Preheat oven to 400 degrees F. Coat a nonstick skillet with cooking spray and turn heat on medium-high. Add chicken/turkey and onion. Brown over medium heat and use wooden spoon to break meat up into small pieces. Turn down heat and stir in jalapeno, tomatoes, peas, and seasonings. Add rice, vinegar and cook until heated through.
On a clean, flat surface, lay out egg roll wrappers in a diamond shape with the triangular-shaped corner facing you. Put 2 Tbsp of the hoppin' john mixture in the center of each of wrapper.

To assemble each of the rolls, take the bottom point of the wrapper and fold it over top of the filling. Fold the sides in towards the middle and roll the filling towards the top point of the wrapper.


The bottom and sides of the wrapper have been folded to encase the filling. I'm getting ready to roll it upwards and then seal it with water.


Seal the egg roll by dipping your index finger in a small bowl of water and running it over the top point of your wrap and any openings where you feel the wrap needs to be glued together.


Place all rolls (seams down) on a baking pan sprayed with nonstick cooking spray. Bake for 12 minutes, flipping rolls over about halfway through cooking.

The following dipping sauce is the only way I could incorporate greens on my plate without them being a side or taking 5 hours to cook. Gremolata is usually served as an accompaniment with osso bucco or other meat dishes to brighten them up.

Gremolata Dipping Sauce

3 cloves garlic, minced
1/4 cup fresh parsley, finely chopped
1 lemon
1/4 cup canned collard or turnip greens, drained well
1/3 cup fat-free sour cream
salt and pepper to taste

Using vegetable peeler, remove peel in long strips from lemon. Mince lemon peel. Transfer to small bowl. Mix in parsley, greens, garlic, and sour cream.

14 comments:

Darius T. Williams said...

Toooo funny. But um, I bet that gremolata dipping sauce would be good w/some sweet cornbread sticks.

I'm taking ur advice. I bought the candied lemon. Be on the look out for pics. You know I can't bake right - so this is going to be funny. I'm doing a trial run tomorrow night. If it doesn't turn out right - I'm going to the bakery instead - lol.

Um, I just made dinner. I was hungry. Pan seared some chicken tenders - threw in some shallots and garlic, seasoning, cream, peas, and some expensive ass parm (it was 13.00 for a little block - but oh is it worth it). I cut the chicken into smaller bite sized pieces and tossed in some linguini. Can you just say mmmm, mmmm, good!

Joelen said...

Well how creative is that?! I love how "eggrolls" have evolved as another vessel for flavors to be captured in. Yum!

Ivy said...

These look great. I didn't know what an egg roll was, so I checked it out and wikipedia answered all my questions. I think I might like this better than the spring rolls.

Adam said...

Hey there Nik,

Thanks for stopping by my blog. I just came by yours, and I think it's pretty cool too :)

I have an uncle in NC, and enjoy the food there whenever I come down. I was actually thinking of practicing in Carolina when I graduate, but I'm leaning more towards Richmond now. I love both areas and always enjoy the sights and people when I'm there.

Keep on cooking, I'll be back. Oh and I'm glad you like the Fitness Fridays. Hope you learn something.

MrOrph said...

Wow Nik! Innovative.

The collards represent financial or money and the hoppin john represents luck. A coin used to get buried in the peas and whomever got the coin in their serving was assured luck in the new year.

My wife calls me a KOOK. That would be keeper of odd knowledge. :-)

cookiecrumb said...

No Kidding! I can't believe this. Too cute.
BTW, I don't think there's any such thing as canned turnip greens in No. California.

Nikki Miller-Ka said...

Darius: I think that's a GREAT idea! I'd add more greens if I was eating it with the cornbread. And some dices turnips. I LOVE diced turnips.

I'm excited for your little soiree! I hope everything turned out well and you got rave reviews. You make such good food, I'm sure it was absolutely fabulous :)

Joelen: Me too! Just like the quesadilla and tortilla, egg rolls have really become an Every Man's food.

Ivy: The egg rolls aren't crunchy-crispy like spring rolls. I like egg rolls much better. That reminds me that I should have made a link to some of the ingredients or words to help others find more information. I dropped the ball on this one.

Adam: Hey! I can't wait to see you comment again. Well, whichever state you choose, I'm sure spines will be straightened and pain ameliorated :)

Don: Thanks LOL. I'll have to remember that for January and maybe I'll add a coin in whatever I make. OK, maybe not a coin, but a coin-like piece of food. I don't want anyone to choke.

CC: You lie! No canned greens? Well, maybe you've never seen them because you've never had to look for them before. But then again, we don't have dutch crunch bread on the east coast, so maybe you're right...

Southern Plate said...

I think heaven is actually at your house.
:D
wow

Emiline said...

Good idea! And this must be very, very lucky.

Teresa Cordero Cordell said...

Well, Nikki, between your eggrolls and Bens spring rolls, my hubby and I are going to eat quite well this weekend. Hey, if you make cantelope margaritas let me know how they turn out.

The Short (dis)Order Cook said...

Tag. See my blog and have fun.

:-)

Heather said...

Oh damn, those sound good! I love Hoppin' John and collards. I love egg rolls. This is full of Win.

Speaking of collards, I finally did my African post, and holla'd at ya. :)

mSjEnA said...

The eggrolls sound great !! I think I'll try that one.. !

Nikki Miller-Ka said...

southern plate: oh, wow! sucha a gracious moniker to place upon my house! Thank you! I'd like to think so, too!

emiline: I need a lot of luck. Maybe I need to make these mroe often.

teresa: I need to find an ample canteloupe 1st, but I WILL be trying it. I like to drink too much not to!

rachel: Thanks, Rachel! I was tagged two weeks ago with the same meme, but I'll still post about it and add a link. I appreciate it!

heather: holla back, youngin'!

msjena: Let me know how they turn out! If you have any ?s, just email me :)