Recipe courtesy of Mert's Heart and Soul

Mert's Soul Rolls

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  • Level: Intermediate
  • Total: 45 min
  • Active: 45 min
  • Yield: 8 egg rolls
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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


  1. Mix together the chicken, collards, rice and black-eyed peas in a bowl.
  2. Heat the vegetable oil to 375 degrees F in a large skillet over medium-high heat.
  3. 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.
  4. 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.
  5. Transfer the egg rolls to a serving plate and top with spicy honey mustard if desired.