Ingredients
SAUCE:1 cup mayonnaise1/2 cup sour cream1/2 cup Dijon mustard1/4 cup honey1 tablespoon prepared horseradish1 teaspoon garlic powder1 teaspoon Worcestershire sauceEGG ROLLS:1 pound bulk pork sausage1 package (8 ounces) cream cheese, softened2 green onions, chopped1 teaspoon reduced-sodium soy sauce1/2 teaspoon garlic powder1 package (16 ounces) frozen turnip greens, thawed and squeezed dry2 cups shredded pepper jack cheese1 cup canned black-eyed peas24 egg roll wrappersOil for deep-fat frying
Preparation
In a small bowl, mix the sauce ingredients until blended. Refrigerate, covered, until serving.
For egg rolls, in a large skillet, cook sausage over medium heat until no longer pink, breaking into crumbles, 6-8 minutes; drain. Cool slightly.
In a large bowl, beat cream cheese, green onions, soy sauce and garlic powder until blended; stir in turnip greens, cheese, black-eyed peas and sausage.
With one corner of an egg roll wrapper facing you, place 3 tablespoons filling just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining wrapper edges with water. Fold side corners toward center over filling. Roll egg roll up tightly, pressing at tip to seal. Repeat.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, until golden brown, 3-4 minutes, turning occasionally. Drain on paper towels. Serve with sauce.
