Forty Soul Rolls Recipe
Chicken, black-eyed peas, collard greens, dirty rice, crispy wonton
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Ingredients
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Filling
Wonton Wrappers
Frying Oil
Seasoning
Method
Prepare the Filling
- 1
Mix Ingredients
In a large mixing bowl, combine the shredded chicken, black-eyed peas, chopped collard greens, and prepared dirty rice. Stir well to combine all ingredients evenly.
- 2
Season the Filling
Add salt, black pepper, garlic powder, and onion powder to the mixture. Mix until the seasoning is evenly distributed throughout the filling.
Assemble the Rolls
- 3
Prepare Wonton Wrappers
Lay out the wonton wrappers on a clean, dry surface. Keep a small bowl of water nearby.
- 4
Fill the Wrappers
Place about 1 tablespoon of the filling in the center of each wonton wrapper. Be careful not to overfill.
- 5
Seal the Rolls
Dip your finger in the water and run it along the edges of the wonton wrapper. Fold the wrapper over to create a triangle and press the edges firmly to seal. Make sure there are no air pockets.
Fry the Rolls
- 6
Heat Oil
In a deep frying pan, heat the vegetable oil over medium heat until it reaches 350°F (175°C).
- 7
Fry the Rolls
Carefully add the sealed wonton rolls to the hot oil, frying them in batches to avoid overcrowding. Fry for about 2-3 minutes on each side or until golden brown and crispy.
- 8
Drain Excess Oil
Using a slotted spoon, remove the rolls from the oil and place them on a plate lined with paper towels to drain excess oil.
Serve
- 9
Presentation
Serve the crispy soul rolls hot with your choice of dipping sauce or enjoy them as is.