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Makes 20 Money Bags
Meat
As a fourth generation Atlanta native, I have naturally developed a strong affinity toward traditional Southern fare. Growing up, there was always some sort of Southern cuisine gracing my family’s Sabbath or holiday table-including collard greens and black-eyed-peas. In the American South, collard greens and black-eyed-peas are viewed as foods symbolic of monetary wealth: the collards symbolizing dollar bills (greenbacks, y’all) and the black-eyed-peas symbolizing change. This awesome recipe combines two of the South’s favorite dishes, accentuated by cured-smoked turkey leg (in lieu of the ham-a southern cooking staple), and is wrapped and fried to look like little money bags-symbolic of our prayers for monetary stability in the coming year.
Money Bags
1 lb. Egg-roll wrappers
4 cups prepared or 2 cans black-eyed-peas, drained
4 cups prepared or 2 cans Allen’s Collard Greens, drained
1 Aaron’s smoked turkey leg or thigh, pulled and chopped into small pieces
6 cups vegetable oil for frying
- In a large bowl, combine the black-eyed-peas, collard greens, and smoked turkey leg pieces. To form the bags, scoop 2 tablespoons of the pea/greens mixture onto the center of each egg-roll wrapper. Using water, moisten the area around the filling and gently fold (“scrunch”) each wrapper into the shape of a small bag.
- In a medium pot, heat the oil to 365°. (test to see if the oil has reached frying temperature by placing a small piece of egg-roll wrapper or a small piece of onion.) Fry 2-3 bags at a time (do not overcrowd the pot) for approximately 2-3 minutes, or until golden-brown. Remove from the oil and drain on a paper-towel lined cookie sheet/sheet pan. Serve with Honey Bourbon Mayo and enjoy.
Honey-Bourbon Mayo
1/2 cup mayonnaise
1/4 cup honey
1/8 cup bourbon
1/2 tsp. smoked paprika
1/4 tsp. kosher salt
Combine all the ingredients in a bowl and mix until smooth and creamy.
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