Earlier this week, I posted the recipe for Soul Roll Sauce (so simple and tasty!), and Soul Bowls – the wicked nice result of an error on my part about how many egg roll wrappers come in a package (answer to follow, don’t stress).
Today, I figured I would revisit one of my most popular appetizers, Soul Rolls – now baked, not fried!
Oh, and there are TEN egg roll wrappers in a package, so, but TWO.
(makes 20 Soul Rolls)
•2 pkg egg roll wrappers
•1 lb ground turkey
•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
*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 turkey with the onion, seasonings, and Sherry Peppers Sauce in a large pan until completely cooked through.
Drain well and stir in the pepper relish.
Heat your oven to 350º.
Place an egg roll 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 Soul Roll Sauce and/or, if you like, a nice mustard. It’s all good.