Collard Green and Chicken Egg Rolls with a Zesty Dipping Sauce

1.Cut the chicken breast into small, bite-sized pieces.

2.In a bowl, combine the chicken pieces with soy sauce, sesame oil, garlic powder, onion powder, and black pepper. Mix well and let marinate for at least 15 minutes.

3.Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook until fully cooked and slightly browned, about 5-7 minutes. Remove from the skillet and set aside.

4.In the same skillet, add the chopped collard greens, shredded carrots, and green onions. Stir-fry for about 3-4 minutes until the vegetables are tender.

5.Add the cooked chicken back to the skillet with the vegetables. Stir in the grated ginger, rice vinegar, and hoisin sauce. Mix everything well and cook for another 2 minutes. Remove from heat and let the filling cool slightly.

6.Lay an egg roll wrapper on a clean surface with one corner pointing towards you. Place about 2 tablespoons of the chicken and collard green filling in the center of the wrapper.

7.Fold the bottom corner over the filling, then fold in the sides. Brush the top corner with beaten egg and roll up tightly to seal. Repeat with the remaining wrappers and filling.

8.Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Carefully add the egg rolls in batches and fry until golden brown and crispy, about 3-4 minutes per batch. Remove and drain on paper towels.

9.In a small bowl, mix together soy sauce, rice vinegar, sesame oil, honey, and chili flakes to make the dipping sauce.

10.Serve the egg rolls hot with the zesty dipping sauce on the side.