Soul Rolls

soul food egg rolls cut open sitting on a cutting board

4.67 from 3 votes

Leftover soul food is the BEST! Repurpose that macaroni and cheese, candied yams, and collard greens and make these Soul Rolls. They are super simple to prepare, and it's like biting into a little piece of heaven each time!

Course Appetizers

Cuisine Soul Food

Keyword leftover soul food, leftover thanksgiving recipes, leftovers, soul rolls

Prep Time 20

Cook Time 10

Total Time 30

Servings Egg Rolls

Calories 283kcal

Author Tamara J.

Equipment

Wood Cutting Board Set - Bamboo Cutting Board with Juice Groove - Kitchen Chopping Board for Meat (Butcher Block) Cheese and Vegetables | Heavy Duty Serving Tray w/Handles (3)
Cooling Racks for Cooking and Baking,Estmoon Stainless Steel Wire Rack,15 Inch Heavy Duty Baking Rack Fits Baking Sheet,Rust-Resistant Rack for Roasting Grilling Drying,Oven &Dishwasher Safe
Kaluns Tongs For Cooking With Silicone Tips, 4 Piece Salad Tongs, Red, Stainless Steel 7-9-12 Inch Tong With Bonus Silicone Spatula, Non-stick, Heat resistant Serving Utensils
Crisco Vegetable Oil, 128 oz
Legend Cast Iron Skillet with Lid | Large 12” Frying Pan with Glass Lid & Silicone Handle for Oven
T-fal Deep Fryer with Basket, Stainless Steel, Easy to Clean Deep Fryer, Oil Filtration, 2.6-Pound, Silver, Model FR8000

Ingredients

1 pack Egg roll wrappers
2 cups Macaroni and cheese leftover and cold
2 cups Candied yams leftover and cold
2 cups Collard greens leftover and cold
Vegetable oil to fry

Slurry to seal egg roll wrapper

1 cup Water
1 tablespoon Corn starch

Instructions

Place your egg roll wrapper flat on a clean surface.
Add about one tablespoon of macaroni and cheese on one end of the wrapper. Next add about one tablespoon of the candied yams directly on top.
Now add a spoonful of the collard greens over the yams. Make sure the greens are drained so there is not excess liquid.
Begin wrapping them by rolling it upwards towards the other end of the wrapper, enclosing all of the ingredients.
Once you get to the middle of the wrapper, fold the sides in and continue rolling.
Be sure to roll as tight as possible. Add your cornstarch and water to a bowl and mix it together.
Dip your fingers in the cornstarch slurry and run it along the free edge of the wrapper. Continue rolling upward and press the edge to seal the wrapper.
You can wrap the egg roll in another wrapper if you want to have an extra layer and crunch.
Add enough vegetable oil to a cast iron skillet or a deep fryer to submerge the egg rolls in. Heat it up to 375°F.
Gently place the egg rolls in the hot oil one at a time. You can fry multiple egg rolls at a time, just be careful not to over crowd the pan.
Fry them for 5 minutes and turn them over, then fry them an additional 5 minutes. Eggrolls are done when they are golden brown and crispy.
Remove them from the hot oil and place them on a cooling rack or plate of napkins to drain the excess grease.

Notes

See the post above for some variations to add to your soul rolls, as well as delicious dipping sauce ideas.

Nutrition