Zanzibar Soul Roll Recipes

SOUL ROLLS

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.

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.

SOUTHERN-STYLE EGG ROLLS

Steps:

• In a small bowl, mix the sauce ingredients until blended. Refrigerate, covered, until serving., For egg rolls, in a large skillet, cook sausage over medium heat until no longer pink, breaking into crumbles, 6-8 minutes; drain. Cool slightly., In a large bowl, beat cream cheese, green onions, soy sauce and garlic powder until blended; stir in turnip greens, cheese, black-eyed peas and sausage., With one corner of an egg roll wrapper facing you, place 3 tablespoons filling just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining wrapper edges with water. Fold side corners toward center over filling. Roll egg roll up tightly, pressing at tip to seal. Repeat., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, until golden brown, 3-4 minutes, turning occasionally. Drain on paper towels. Serve with sauce.