Fried Soul Rolls Recipes

Steps:

• For the fried soul rolls: Preheat the oven to 425 degrees F. Poke holes with a fork into the sweet potatoes, rub the skins with a 1/2 teaspoon of oil, then roast directly on the rack until tender and easily pierced with a fork, about 40 minutes. Allow to cool completely.
• Cut the cooled sweet potatoes into 1/2-inch pieces (the skins can be removed or stay on).
• Heat a large skillet over high heat. In a medium bowl, toss the diced sweet potatoes with 1 tablespoon of oil. Add the sweet potatoes in a single layer and cook for 1 to 2 minutes to brown before turning them in the pan. Cook for another minute, then stir in the garlic, smoked paprika, and red pepper flakes. Add the beans, lemon juice and zest. Allow to heat until just warmed through; add salt and pepper to taste. Set aside.
• Place a clean kitchen towel on the countertop and fill a large bowl with warm water. Take one of the rice paper wrappers and dip it quickly into the water. Allow any excess water to drip off, so that it is just barely damp, then lay it down on the towel.
• Working with one roll at a time, place a handful (about 1/3 cup) of the baby kale in the center of the wrapper. Spoon about 1/3 cup of the sweet potato-bean mixture evenly on top of the baby kale.
• Pull the edge of the wrapper closest to you up over the top of the filling, then fold the top of the wrapper over the filling toward the bottom edge. Pull the left and right sides toward the center, so that the roll is starting to look like a rectangle.
• Roll the wrapper so that it resembles a cigar; dampen your fingers in water and run them across the edges of the wrapper to make sure to have a secure seal all the way around. Repeat to make a total of 6 rolls; cover with a lightly dampened towel until you are ready to fry them.
• Heat the remaining canola oil in a large skillet over medium-high heat. Using tongs, carefully place the rolls in the hot oil, turning occasionally until golden brown on all sides, 3 to 4 minutes total. Drain on paper towels and then serve immediately with the Honey Vinegar Hot Sauce for dipping.
• For the honey vinegar hot sauce: Whisk together the vinegar, honey and hot sauce in a small bowl. Season with salt. Makes about 1/2 cup.

Steps:

• In a small bowl, mix the sauce ingredients until blended. Refrigerate, covered, until serving., For egg rolls, in a large skillet, cook sausage over medium heat until no longer pink, breaking into crumbles, 6-8 minutes; drain. Cool slightly., In a large bowl, beat cream cheese, green onions, soy sauce and garlic powder until blended; stir in turnip greens, cheese, black-eyed peas and sausage., With one corner of an egg roll wrapper facing you, place 3 tablespoons filling just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining wrapper edges with water. Fold side corners toward center over filling. Roll egg roll up tightly, pressing at tip to seal. Repeat., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, until golden brown, 3-4 minutes, turning occasionally. Drain on paper towels. Serve with sauce.

Steps:

• 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.