Mix together the chicken, collards, rice and black-eyed peas in a bowl.
Heat the vegetable oil to 375 degrees F in a large skillet over medium-high heat.
Line up the egg roll wrappers with one corner pointed toward you. Place a heaping tablespoon of the filling in the center of each wrapper. Fold the near corner up over the mixture, then fold in the left and right corners. Brush a bit of the beaten egg on the final corner to help seal the egg rolls, and then roll up into a package.
In batches, fry the egg rolls in the hot oil until golden brown, turning occasionally, about 2 minutes. Drain on paper towels or a rack.
Transfer the egg rolls to a serving plate and top with spicy honey mustard if desired.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
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