FRIED SOUL ROLLS

Fried Soul Rolls image

These easy fried rolls are packed with all of my favorite flavors, including sweet potatoes, beans, and kale. They make a great handheld option for lunch or a snack -- and they're even a great way to repurpose leftovers into something fresh and fun!

Provided by Carla Hall

Time 1h30m

Yield 6 rolls

Number Of Ingredients 15

Previous Next

Ingredients

2 medium sweet potatoes, scrubbed (about 1 pound)
1/2 cup plus 1/2 teaspoon canola oil
2 garlic cloves, crushed
1 teaspoon smoked paprika
1 teaspoon red pepper flakes
One 14-ounce can white beans (Great Northern or cannellini), drained very well
1 tablespoon fresh lemon juice
1 teaspoon fresh lemon zest
Kosher salt and freshly ground black pepper
Six 10-inch round Vietnamese rice paper disks or spring roll wrappers
2 cups baby kale, washed and dried
1/2 cup apple cider vinegar
1/4 cup honey
2 teaspoons hot sauce (or to taste)
Kosher salt to taste

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.