Soul Rolls

1. 1

   For the rolls: Unwrap the spring rolls and place on a cutting board.

2. 2

   Cover your spring roll wrappers with a slightly damp towel to keep them from drying out.

3. 3

   In a large bowl, combine the ground turkey with the seasoned salt, black pepper, garlic and onions.

4. 4

   Heat a large skillet over medium-high heat and add 2 tablespoons sunflower oil.

5. 5

   Add the turkey mixture and saute until browned and cooked through, breaking up the meat with a spoon as it cooks.

6. 6

   Remove from the heat and let cool before assembling the rolls.

7. 7

   Spread out one spring roll wrapper.

8. 8

   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.

9. 9

   Fold the wrapper sides in and wrap tightly.

10. 10

    Repeat with the remaining mixture and wrappers.

11. 11

    Fill a deep, heavy skillet or fry pan just under halfway with sunflower oil.

12. 12

    Heat the oil over medium heat to 350 degrees F.

13. 13

    Carefully drop in 2 to 4 rolls, depending on the size of the skillet.

14. 14

    Let the rolls cook for 3 to 4 minutes, turning occasionally.

15. 15

    Drain the rolls on a paper towel-lined plate.

16. 16

    For the dipping sauces: In a small bowl, mix half the BBQ sauce with 3 tablespoons peach syrup.

17. 17

    In another small bowl, mix the remaining BBQ sauce with 3 tablespoons pineapple syrup.

18. 18

    Serve the rolls with the dipping sauces.

19. 19

    This recipe was created by a contestant during a cooking competition.

20. 20

    The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

* Per serving · 4 servings · Values may vary.