Mert's Soul Rolls

• 1/2 cup diced cooked chicken, cooled
• 1/2 cup diced cooked collard greens, cooled
• 1/2 cup cooked rice, cooled
• 1/2 cup cooked black-eyed peas, cooled
• 1 to 2 cups vegetable oil (depending on size of pan)
• Eight 7-inch square egg roll wrappers
• 1 egg, beaten
• Spicy honey mustard, for serving

1. Mix together the chicken, collards, rice and black-eyed peas in a bowl.
2. Heat the vegetable oil to 375 degrees F in a large skillet over medium-high heat.
3. Line up the egg roll wrappers with one corner pointed toward you.
4. Place a heaping tablespoon of the filling in the center of each wrapper.
5. Fold the near corner up over the mixture, then fold in the left and right corners.
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. In batches, fry the egg rolls in the hot oil until golden brown, turning occasionally, about 2 minutes.
8. Drain on paper towels or a rack.
9. Transfer the egg rolls to a serving plate and top with spicy honey mustard if desired.

chicken, collard greens, rice, vegetable oil, egg roll, egg, honey

Taken from www.foodnetwork.com/recipes/merts-soul-rolls.html (may not work)