Mert's Soul Rolls

1. 1

   Mix together the chicken, collards, rice and black-eyed peas in a bowl.

2. 2

   Heat the vegetable oil to 375 degrees F in a large skillet over medium-high heat.

3. 3

   Line up the egg roll wrappers with one corner pointed toward you.

4. 4

   Place a heaping tablespoon of the filling in the center of each wrapper.

5. 5

   Fold the near corner up over the mixture, then fold in the left and right corners.

6. 6

   Brush a bit of the beaten egg on the final corner to help seal the egg rolls, and then roll up into a package.

7. 7

   In batches, fry the egg rolls in the hot oil until golden brown, turning occasionally, about 2 minutes.

8. 8

   Drain on paper towels or a rack.

9. 9

   Transfer the egg rolls to a serving plate and top with spicy honey mustard if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.