Mert's Soul Rolls

Total Time:
55 min
Prep:
45 min
Cook:
10 min

Yield:
8 egg rolls
Level:
Intermediate

Ingredients
  • 1/2 cup diced cooked chicken, cooled
  • 1/2 cup diced cooked collard greens, cooled
  • 1/2 cup cooked rice, cooled
  • 1/2 cup cooked black-eyed peas, cooled
  • 1 to 2 cups vegetable oil (depending on size of pan)
  • Eight 7-inch square egg roll wrappers
  • 1 egg, beaten
  • Spicy honey mustard, for serving
Directions
  • 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.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.


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