So, you will no doubt recall Soul Rolls – one FINE munchie made with ground turkey, seasonings, cabbage and cheese, all rolled in an egg roll wrapper, lightly browned in oil and then finished in the oven. Then, I tried my hand at Jewel Rolls – basically Soul Rolls, but with the cheese replaced by a bit of home made Pepper Relish; and it, too, was fine. Now, I’ve replaced the ground turkey with beef, still left out the cheese in favor of my pepper relish and… yum! Any way you make these rolls would seem to be a winner, so why not make some today?
•1 lb ground beef
•1/4 sweet onion, diced
•1/4 red onion, diced
•5 small red, yellow, orange peppers, diced
•3 (or more) slices jalapeño
•1-1/2 tsp seasoned salt
•1-1/2 tsp pepper
•Egg roll wrappers
•1/4 cabbage, sliced
Combine the ground beef with the onions, peppers, salts, and pepper in a large bowl.
Warm a bit of canola oil in a Dutch oven over medium high heat and add the meat mixture.
Cook, stirring to break up the meat and mix everything well, until the beef is nicely done, the veggies are tender, and most of the cooking juices are gone. Remove from the heat and allow to cool.
Gather your sliced/shredded cabbage, cooled meat, and pepper relish together, along with a small bowl of water and the egg roll wrappers.
Arrange a wrapper on a board on the diagonal facing you, then dot the left, right, and top corners with a bit of water from your fingertips.
Arrange a bit of the cabbage in the lower half of the wrapper, then top with a bit of the cooked meat mixture and a spoonfull or so of the pepper relish.
Pull the left and right sides over the center, pressing to seal the moistened edges, then tuck and continue to fold the roll over to the top edge – compacting and smoothing the contents a bit as you roll.
Transfer each finished roll to a rack set over a foil lined baking pan – I was using up some leftover wrappers, so ended up with about a dozen rolls. If you start with a fresh pack, this amount of meat and cabbage should be good for 20 – or a full pack of rolls.
Warm a couple of tablespoons of canola oil in a skillet over medium high heat and then add the rolls, two or three at a time.
Cook the rolls for about a minute per side, just until lightly browned, then turn and do the remaining sides.
Return the browned rolls to the rack set over the foil-lined baking dish at heat your oven to 350º.
Bake the rolls for 15 minutes and serve hot. We like ours with plum sauce, or plain ole barbecue sauce; it’s all good.
As it happens, ground turkey, ground chicken, or ground beef are also all good where these rolls are concerned; and, if you are of a mind, you can prepare, roll, and brown these little beauties in a bit of oil, then cool them on a rack and pack ’em in the freezer to warm and serve another day – mebbe 30 minutes at 300º from frozen, but go by your own oven.