Collard Greens & Pulled Pork Egg Rolls

500 g collard greens
1 cup refrigerated fully cooked barbecued shredded pork
1 package (250 g) cream cheese, softened
1 small onion, finely chopped
½ tsp SIDS SALT & PEPPER
1 package (500 g) egg roll wrappers
2 tbsp butter, melted
Thai sweet chilli sauce

Trim collard greens, discarding thick ribs and stems then coarsely chop leaves. In a large saucepan, bring 1 cm water to a boil. Add greens then cook, covered, until they begin to wilt, 8-10 minutes. Drain, squeezing out as much water as possible.
Preheat oven to 220°C. Combine greens, pork, cream cheese, onion, SIDS SALT & PEPPER and seasonings until well blended. With 1 corner of an egg roll wrapper facing you, place ¼ cup pork filling just below centre of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use) Fold bottom corner over filling then moisten remaining wrapper edges with water. Fold side corners toward centre over filling. Roll egg roll up tightly, pressing at tip to seal. Repeat until all filling is used.
Place egg rolls on a baking paper-lined baking tray then brush with melted butter. Bake until golden brown, 15-20 minutes. Serve with sweet chilli sauce.
To freeze Collard Greens & Pulled Pork Egg Rolls:
Cover and freeze unbaked egg rolls on waxed paper-lined baking sheets until firm. Transfer to freezer containers then return to freezer. To use, bake egg rolls as directed.