Soul Rolls Recipes

SOUTHERN-STYLE EGG ROLLS

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.

LOW COUNTRY VEGGIE ROLLS

Steps:

• To make the filling for the egg rolls, heat the olive oil over medium heat in a wok or large skillet. Add the collard greens, cabbage, carrots, onion, salt and pepper and saute until wilted and beginning to soften, 4 to 5 minutes. Add the garlic and cook another minute. Turn up the heat to medium-high and add the soy sauce, sesame oil, vinegar and liquid smoke and cook until the liquid is absorbed, 1 to 2 minutes. Turn off the heat, then add the scallions and black-eyed peas. Remove to a bowl and let cool completely.
• Preheat 2 inches canola oil to 350 degrees F in a deep skillet or enameled cast-iron pot. Line a sheet tray with a wire rack.
• Lay an egg roll wrapper on a cutting board, oriented in a diamond shape. Add about an eighth of the mixture (a generous 1/3 cup) horizontally across the wrapper, in a line going from one corner to another. With your finger, spread a little water on the edges of the wrapper to moisten. Fold up the bottom corner over the filling, then fold in the ends and roll up the wrapper, making sure it is sealed. Set aside and repeat with the remaining wrappers and filling.
• Fry the rolls in batches, flipping once, until golden brown, 2 to 3 minutes. Remove to the wire rack to drain.
• Serve warm with the Pepper Jelly Sauce.
• Whisk together the pepper jelly, hot sauce, soy sauce, sesame oil and vinegar in a small bowl and set aside.

FRIED SOUL ROLLS

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.