Soul Rolls – a recipe from Coolio – are one of my most popular and asked for appetizers. Even friends who have trouble with gluten will make an exception for these.
And – yes – I love my friends, but ONE TIME switching to rice paper wrappers was more than enough for me, thankyouverymuch.
So.
A favorite munchie, pretty simple recipe, what more could I need, right?
Well…
A way not to fry the suckers. I go through a fair amount of oil, the house ends up smelling a bit greasy, and then, what to I do with that used oil?
The answer was so simple, I could’ve kicked myself… just brush the rolls with oil and then bake them!
Simple. better for us. And still wicked tasty!
INGREDIENTS
Soul Rolls:
•1 pkg egg roll wrappers
•1 lb ground turkey, beef, or Italian sausage
•1-1/2 tsp Seasoned Salt
•1 tsp ground black pepper
•1/2 tsp Aleppo pepper
•1 tsp garlic powder
•1 tsp paprika
•1 tsp dried parsley
•1 tbsp Sherry Peppers Sauce*
•2 cups diced sweet onion
•1/2 pint Pepper Relish
•1 bag coleslaw mix
•1-1/2 cup cups shredded pepper jack cheese
•1/2 cup shredded Swiss cheese
Dipping Sauce:
•12 oz Barbecue Sauce
•6 oz pineapple juice
•1 tbsp Pepper Jelly (optional)
Additional Topper:
•Zippy & Sweet Mustard
*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.
To make the filling, cook the ground meat(s), I usually use a blend for beef and pork and sausage or turkey, with the onion, 
seasonings, and Sherry Peppers Sauce in a large pan until completely cooked.
Drain well and stir in the pepper relish.
Heat your oven to 350º.
Place a wonton wrapper on a board and add a couple of pinches of the coleslaw mix as shown here.
Top with a spoon or two of the meat mixture, then some of the cheese.
Starting from the bottom, pull the wrapper up and over the filling, then dab a bit of water on the remaining three corners and pull the two sides in and over the bottom piece, pressing the moistened sides gently into the bottom wrapper to seal.
Roll up and over, gently squeezing the filling so that it is nicely compressed, until the top corner seals the the roll.
Apply cooking spray to a rack set into a large baking pan, arrange the rolls in a single layer, then brush each roll lightly with your preferred cooking oil.
Bake until gold brown, about 25 minutes.
Serve with the sauce and, if you like, mustard. It’s all good.