Soul Rolls Recipe

Warm and season pork

In a medium skillet over medium heat, add the cooked pulled pork, barbecue sauce, minced garlic, soy sauce, and black pepper. Stir and cook 3–5 minutes until heated through and well combined. Taste and adjust seasoning. Stir in sliced green onions, remove from heat, and let cool slightly.

In a bowl combine the shredded green cabbage, red cabbage, and grated carrot. In a small bowl whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Pour dressing over vegetables and toss to combine. Let sit 10 minutes to meld flavors, then drain any excess liquid if the slaw seems watery.

Prepare an assembly station with a stack of spring roll wrappers, the pulled pork filling, cole slaw, and a small bowl with the egg wash (beat egg with 1 tablespoon water). Keep wrappers covered with a damp towel so they don't dry out.

Place one wrapper on a clean work surface with a corner pointing toward you (diamond shape). Spoon about 2 tablespoons of pulled pork in a line about 1½ inches from the bottom corner. Top with 1 tablespoon of cole slaw (do not overfill).

Fold the bottom corner over the filling, tuck tightly, then fold the two side corners toward the center. Brush the top corner with egg wash and roll up tightly to seal. Repeat with remaining wrappers and fillings to make about 12 rolls.

Pour oil into a deep heavy skillet or pot to a depth of about 1½–2 inches and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of wrapper into the oil — it should sizzle and turn golden in about 30–45 seconds.

Fry the rolls in batches, seam side down first, 2–3 minutes per side until golden brown and crisp. Do not overcrowd the pan. Use a slotted spoon or tongs to transfer cooked rolls to a paper towel–lined tray to drain. Keep warm in a low oven (200°F / 95°C) while frying remaining rolls.

In a small bowl whisk together hoisin sauce, soy sauce, rice vinegar, honey, sesame oil, sriracha (if using), and lime juice until smooth. Taste and adjust balance — add more honey for sweetness, more vinegar or lime for acidity, or more sriracha for heat.

Arrange warm Soul Rolls on a platter, garnish with cilantro and lime wedges if desired, and serve with the dipping sauce on the side. Recommend 2–3 rolls per person as an hors d'oeuvre.