MERT'S SOUL ROLLS
Steps:
- Mix together the chicken, collards, rice and black-eyed peas in a bowl.
- Heat the vegetable oil to 375 degrees F in a large skillet over medium-high heat.
- Line up the egg roll wrappers with one corner pointed toward you. Place a heaping tablespoon of the filling in the center of each wrapper. Fold the near corner up over the mixture, then fold in the left and right corners. Brush a bit of the beaten egg on the final corner to help seal the egg rolls, and then roll up into a package.
- In batches, fry the egg rolls in the hot oil until golden brown, turning occasionally, about 2 minutes. Drain on paper towels or a rack.
- Transfer the egg rolls to a serving plate and top with spicy honey mustard if desired.
SOUL ROLLS
Provided by Food Network
Categories appetizer
Time 45m
Yield about 18 rolls
Number Of Ingredients 12
Steps:
- For the rolls: Unwrap the spring rolls and place on a cutting board. Cover your spring roll wrappers with a slightly damp towel to keep them from drying out.
- In a large bowl, combine the ground turkey with the seasoned salt, black pepper, garlic and onions.
- Heat a large skillet over medium-high heat and add 2 tablespoons sunflower oil. Add the turkey mixture and saute until browned and cooked through, breaking up the meat with a spoon as it cooks. 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 2 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 under halfway with sunflower oil. Heat the oil over medium heat to 350 degrees F.
- Carefully drop in 2 to 4 rolls, depending on the size of the skillet. Let the rolls cook for 3 to 4 minutes, turning occasionally. Drain the rolls on a paper towel-lined plate.
- For the dipping sauces: In a small bowl, mix half the BBQ sauce with 3 tablespoons peach syrup. In another small bowl, mix the remaining BBQ sauce with 3 tablespoons pineapple syrup.
- Serve the rolls with the dipping sauces.
- This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
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