Mert's Soul Rolls

Name: Mert's Soul Rolls
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 8 egg rolls
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

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Level: Intermediate

Total: 45 min
Active: 45 min

Yield: 8 egg rolls

Level: Intermediate

Total: 45 min
Active: 45 min

Yield: 8 egg rolls

Ingredients

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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.