The Daily Special: Soul Rolls

Mert's Soul Rolls

1/2cup diced, Cooked and cooled chicken

1/2cup diced, cooked and cooled Collard Greens

1/2cup cooked and cooled rice

1/2cup of cooked black eyes Peas

1 to 2 cups of vegetable oil (depending on the size of the pan.)

1 egg beaten

8 (7 inch square) egg roll wrappers

Combine Chicken, Greens, rice and Black eyes Peas

In large skillet, heat oil to about 375 degrees F (190 degrees C) on medium high heat.

Lay out one egg roll skin with a corner pointed toward you. Place about a 1 to 1 1/2 Tbsp. of the mixture on each egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the Egg on the final corner to help seal the egg roll.

Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with Spicy honey mustard if desired.

Yield: 8

Prep Time: 30 min if you need to cook rice or black eyes

Cook Time: 1-2 min

Inactive Prep Time:

Ease of preparation: Easy

Tips or Notes: fried chicken dark meat is great to use

You can make them and freeze them if you do, place parchment paper or plastic wrap between layers.

When cooked frozen, it is best to use a deep frying method vs pan frying.

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