- 1 package wonton wrappers, found in the produce section
- 1 cup cooked drained collard greens, measured after drained
- 8-ounce package of cream cheese, room temperature
- 1 teaspoon hot sauce
- ½ teaspoon Worcestershire sauce
- 8-ounce jar of favorite pepper jelly
Pulse collard greens in a food processor until fine. Add cream cheese, hot sauce, and Worcestershire sauce. Mix until well combined. Place several wonton wrappers on a dry cutting board with the corner facing you. Place about 1 teaspoon of mixture on the bottom third of the wrapper. Brush the top 2 edges with water. Fold the bottom corner over to meet the top corner and press down to seal. Brush a small amount of water on the center then fold the right side and press to seal then repeat with the left side. Set aside. Repeat until all wrappers are used. Meanwhile, heat enough oil in the pan to cover the wontons to 350 degrees. Fry wontons in batches. Heat pepper jelly in the microwave until liquid. In a large bowl, toss hot wontons in batches with the melted pepper jelly. Serve immediately.
