Pork and Shrimp Soul Rolls

A long time ago – at least two behemoth televisions back – Coolio appeared on the Food Network in Celebrity Cook-Off and made Soul Rolls for one challenge.

Coolio’s were filled with ground turkey and fried; mine have evolved into a variety of fillings, and I have long since given up frying for brushing each roll with a bit of olive oil and then baking until golden and just a bit on the crispity side.

They are very, very good.

And, pretty easy to make, so, let’s!

•2 pkg egg roll wrappers
•1 lb ground pork
•2 cups diced sweet onion
•1/2 lb raw, peeled shrimp, chopped
•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*
•1/2 pint Pepper Relish
•1 bag coleslaw mix
•2 cups shredded cheese
•Olive oil

*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.

Add one tablespoon of olive oil to a large pan over medium high heat and, when warm, add the ground pork and onion and cook, stirring and breaking up the pork, until mostly cooked through.

Stir in the chopped shrimp, seasonings, Sherry Peppers Sauce and pepper relish and cook, stirring often, for another five minutes or so, until the shrimp is fully cooked and any pan juices have been reduced.

Remove from the heat and set aside to cool.

When ready to make your rolls, heat your oven to 350º and apply cooking spray to a rack set into a rimmed baking pan.

Note: you will need to use two pans, or, bake your Soul Rolls in two batches. Either way works, because you can make these ahead and rehet just before serving.

Arrange a small board on the counter with the egg roll wrappers, cooled filling, coleslaw mix, shredded cheese, and a small bowl of water all at hand.

To make a roll, place an egg roll wrapper on the board on the diagonal, then add one or two tablespoons of the cooled filling.

Top with some of the coleslaw mix and, finally, the shredded cheese.

Pull the bottom of the wrapper up and over the filling, tightening the roll up a bit as you do, then fold each of the sides in over the filling.

Finally, dip your finger into the small bowl of water and moisten the top tip of the egg roll wrapper – this will help to seal the roll.

Finish rolling the roll over that moistened tip and transfer, seam side down, to the prepared rack in the baking pan.

Repeat with the remaining egg roll wrappers and filling coleslaw mix, and cheese – you will end up with about 30 Soul Rolls total.

Brush the top and sides of each roll lightly with olive oil and bake for 25 minutes, until golden brown.

Serve immediately with your dipping sauce(s) of choice. For this batch I made this sauce based on Dorothy Lynch Salad Dressing; but plum sauce, or barbecue sauce combined with a bit of pineapple juice, or even this Zippy & Sweet Mustard would also be pretty nice options.

You could also cool your soul rolls, then cover and stash in the fridge until ready to serve and reheat in a 350º oven for 10 to 15 minutes, until warmed through.

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