Low Country Veggie Rolls

foodnetwork.com

Laurie Fechter

2 tablespoons extra-virgin olive oil

2 cups collard greens, cut into ¼-inch ribbons

2 cups shredded green cabbage

½ cup shredded carrots

½ medium onion, sliced thin

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

2 cloves garlic, minced

3 tablespoons low-sodium soy sauce

1 teaspoon sesame oil

1 teaspoon rice wine vinegar

¼ teaspoon liquid smoke

2 tablespoons thinly sliced scallions

½ cup canned black-eyed peas, rinsed and drained

Canola oil, for frying

8 egg roll wrappers

Pepper Jelly Sauce, recipe follows

subheading: Pepper Jelly Sauce:

½ cup pepper jelly

2 teaspoons hot sauce

2 teaspoons low-sodium soy sauce

1 teaspoon sesame oil

1 teaspoon rice wine vinegar

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