I am back with another collaboration with some of my favorite black food bloggers, this time celebrating Juneteenth once again. I have given the dets on the significance of Juneteenth in a previous blog post (check that out here!). In the year since then, the push for Juneteenth to become a national holiday continues to grow with many of the efforts centered right in Galveston, Texas where the holiday began! Check out the Juneteenth Legacy Project for more of those details. As for me, I continue to use Juneteenth as another opportunity to highlight the greatness that is African American food and culture. This year, I combined some of my favorite soul food items to make Soul Rolls. Get in to the recipe below!
Join me in celebrating Juneteenth by checking out the list of contributors to the 2021 Juneteenth Virtual Cookout down below. 40+ black creators contributed to this collaborative menu as a Freedom Day tribute. Juneteenth marks our country’s second independence day, the final emancipation of those enslaved in the US back in announced in 1865. Join in, share, and help us continue the legacy of celebrating progress. Additionally, you can easily follow each participant by using the hashtag #JuneteenthCookout2021 on Instagram.
Soul Rolls, a combination of your favorite soul food items in to an eggroll!
- 1 Medium sized sweet potato Skinned and chopped in small pieces
- 1 Tbsp Olive Oil
- 1 Tbsp Brown Sugar
- 10-15 Tsp Mac and Cheese Use leftovers or prepare before
- 10-15 Tsp Collard Greens and Smoked Turkey Drained, use leftovers or prepare before
- 1 Small red pepper Decided
- 10 Egg Roll Wrappers
Start by preparing your sweet potatoes, skinning and chopping them in to small pieces. Place them in a bowl and add in your brown sugar and olive oil stirring to ensure that each piece is coated. Prep them for your airfryer using your machine's instructions. Larger air fryers take less cook time for example. For my 7qt, I cooked the sweet potatoes for about 10-12 on 350 or until soft.
Place your egg roll wrapper on a plate with a corner facing you. Place 1-2 teaspoons of each filling onto the egg roll sheet (mac and cheese, greens with smoked turkey, sweet potatoes and a red pepper). If you prefer to have a little bit of everything in each bite, stack the fillings on top of each other, otherwise lay the fillings next to each other in a line close to the corner of the egg roll wrapper facing you. Be careful not to overstuff the egg rolls so that rolling them is easier.
Fold over the sides and roll up the egg roll like a burrito. Next take a bit of water to ensure the egg roll flap sticks to the egg roll and remains closed. A little collard green juice helps too..
Place your soul rolls in your air fryer and spray or sprinkle olive oil over your egg rolls for best results. Cook your soul rolls in the air fryer at 400 degrees for about 5-6 minutes.
If you are planning on hosting a Juneteenth gathering, these soul rolls are the perfect appetizer for your guests. Here are a few more recipe notes!
- One of the traditions for Juneteenth is the color red. With this in mind, I picked red sweet potatoes from my grocery store. As you see they have a richer orange color but are not quite red. So to make sure my red was represented I added in a red pepper which also gave some additional flavor.
- For this recipe, I made all of the fillings the day of but ideally, make soul rolls with leftovers! No surprise that I used my own Mac and Cheese Recipe and Smoked Turkey Collard Greens Recipe. You can definitely use your own favorites, but I do recommend keeping the turkey in the collard greens or adding in some meat to your soul rolls if you omit the turkey.
Enjoy the recipe and your Juneteenth!
Here are a few additional recipes from my fellow black food bloggers!
Watermelon Ice Pops by A Girl Called Adri
Honey Buttermilk Biscuits with Roasted Strawberries by Britney Breaks Bread
Strawberry Collins by Brownbelle
Peach Cobbler Cinnamon Rolls by Butter Be Ready
Red Hot Pepper Shrimps by Chef and Steward
Jalapeno Cornbread Muffins by Chef Curl Ardee
Lemon Sour Cream Pound Cake by Chenée Today
Vegan Ranch Style Beans by Collards Are The Old Kale
Jamaican Jerk BBQ Ribs by Cooks with Soul
Sweet and Tangy Coleslaw by Crumb-Snatched
Strawberry-Basil Sorbet by D.M.R. Fine Foods
Red Velvet Layer Cake with Chocolate Covered Strawberries by Dash of Jazz
Red Velvet Cookies by Dish It With Tisha
Brisket Stuffed Baked Sweet Potatoes by Dude That Cookz
BBQ Baked Beans by Food Fidelity
Black Eyed Pea Salad by FoodLoveTog
Harissa Honey Roasted Vegetable Skewers by Geo’s Table
Gluten Free Peach Cobbler (Vegan) by Good Food Baddie
Crispy Gluten-free Baked BBQ Chicken Wings by Gristle and Gossip
Summer Watermelon Fizz by Handy Chef
Watermelon and Cucumber Salad by Heal Me Delicious
Smoky Party Style Jollof Rice by Immaculate Ruemu
Crab Boil & Garlic Butter Sauce by Jamieson Diaries
Tamarind BBQ Wings by Just Add Hot Sauce
Hibiscus Rum Punch by Kenneth Temple
Strawberry Cheesecake Ice Cream by Lenox Bakery
Crockpot BBQ Pulled Pork Sandwiches by Mash & Spread
Grilled Hot Links & Chow Chow by Meiko And The Dish
Strawberry Lemonade Sangria by Nik Snacks
Brown Sugar Caramel No-Churn Ice Cream by Open Invitation Entertainment
Strawberry Basil Pineapple Mocktail by Orchids + Sweet Tea
Lemon Meringue Tart by Peaches 2 Peaches
Spicy Shrimp Creole by Pink Owl Kitchen
Strawberry Crunch Cake Brownies by Razzle Dazzle Life
Grilled Maque Choux Salad by Savor and Sage
Savannah Red Rice by Seasoned To Taste
Country Style Potato Salad by Sense & Edibility
Deviled Eggs by Slight Kitchen Werk
Rum Punch by Sweet & Sorrel
Mint Julep by Sweet Tea + Thyme
Almond Peach Cake by That Green Lyfe
Strawberry Cobbler Galette by The Dana Renée Way
Strawberry Baby Back Ribs by This Worthey Life