I’ve tried them with beef, tried converting them to Irish soul rolls (corned beef and cabbage with Swiss cheese), and added chunky pepper relish to the filling – they are all very, very good; but I gotta say, my heart stays true to the original – with one change:
I use my barbecue sauce and combine it with pineapple juice for the dipping sauce.
•1 package egg roll wrappers
•1 pound ground turkey or beef
•1-1/2 tsp seasoned salt
•1-1/2 tsp ground black pepper
•1 tsp minced garlic – used one large clove
•1 onion, chopped
•Veggie oil, for cooking and browning
•2 or 3 cups shredded cabbage*
•2 cups (8 oz) shredded jack or Cheddar
•1-1/2 cup barbecue sauce
•1/2 cup pineapple juice
*I bought the smallest head of cabbage I could at the market, and shredded, it came out to 9 or 10 cups. I used 2 or 3 cups total. Mebbe consider buying a bag of shredded cole slaw mix.
Heat a large skillet over medium-high heat and add two tablespoons of oil. Add the ground turkey, onion, garlic, seasoned salt, and pepper and saute until browned and cooked through, breaking up the meat with a spoon as it cooks. I normally cook the meat until any and all liquids in the pan have been cooked off. Remove from the heat and let cool before assembling the rolls.
Spread out one spring roll wrapper. In the center of the wrapper, with an inch or two of space around each side, layer some shredded cabbage, a few tablespoons turkey mixture and two tablespoons shredded cheese. Fold the wrapper sides in and wrap tightly. Repeat with the remaining mixture and wrappers.
Fill a deep, heavy skillet or fry pan just Brown in two tablespoons of oil for a few minutes per side until browned – keep an eye on them and turn as needed.
Note: you can do all this prep and frying in the morning before finishing the rolls in the oven for an afternoon or evening gathering. I have even done them to this point the day before, and they’ve been good, but I think they taste the best when assembled and finished on the same day.
When ready to serve, preheat your oven to 400º, arrange the rolls in a single layer on a rack set into a baking pan, and bake for 15 minutes, or until heated through. This batch, made with two packages of wrappers, gave me about 30 soul rolls.
Serve warm, with the dipping sauce.