2 pounds Swiss chard or spinach
2 hard-cooked eggs, mashed
Salt and freshly ground pepper to taste
1 dozen 5-inch egg-roll wrappers (See note)
1 egg, slightly beaten
Peanut oil for frying
1. If Swiss chard leaves are small, leave whole. Otherwise, remove stems and keep leaves; cut them up. If spinach is used, remove and discard stems; leaves should remain whole. Blanch leaves 15 seconds in boiling salted water. Drain completely, pressing to get rid of water.
2. Mix leaves with hard-cooked eggs. Season with salt and pepper to taste.
3. Place a heaping tablespoon of stuffing in bottom center of each square wrapper. Fold right and left sides of each wrapper toward center, covering filling and forming a long rectangle. Fold bottom of rectangle up, to form a triangle. Fold top of rectangle over this, to continue the triangle. Seal any leftover dough with water or a thin film of beaten egg. Fry in about 2 inches of hot peanut oil.
4. Drain and Serve.
Note: You may substitute 3-inches wrappers for the 5-inches, using a heaping teaspoon of filling.