Want to add a little edge to your Thanksgiving meal? Why not add a dish that you can boast is “from Coolio’s kitchen”? The legendary rapper shares a unique and delicious Thanksgiving treat: savory turkey and Cheddar cheese wrapped up in large spring rolls.
Recipe: Soul rolls (on this page)
When I was growing up in Compton, I had a friend who lived in Watts, and I would literally dodge a bullet to go over to his house and have his Momma’s famous Blasian Egg Rolls. When I grew up, I added a little soul of my own and created these little treats. My kids love 'em, and you don’t even need to risk a life-threatening injury to enjoy them.
First thing you want to do is cover your spring roll wrappers with a slightly damp towel to keep them from drying out. With that done, it’s time for some Blasian cookin’. Place 1 pound of ground turkey or ground beef into a medium sized bowl. You can even use ground chicken or ground alligator. I don’t give a damn!
Pour in half a dime bag of seasoned salt, which is about ½ tablespoon.
Follow that up with 4 peenches of pepper.
Toss in half a handful of chopped white onion.
Spoon in 1 teaspoon of minced garlic. Get your hands in there and mix it up.
Don’t be afraid if you look at your meat and it don’t look complete. All you got to do is give it a sniff. If it doesn’t smell like the best damn thing you’ve ever smelled, add another peench or two of seasoned salt.
All ya kitchen pimps and hos, it’s time to improvise! That’s right, raid your refrigerator and add some sauce to your meat.
Jarez Sez: “You can use any kind of seasoning you want. Try a few things out, but this A.C. recommends trying it with a little bit of salsa and hot chili sauce. Mmm mmm hell yea!”
Use a spoon and get it all coagulated. Break up your meat and cook it in a large skillet until it’s nice and brown. Spread out 1 spring roll wrapper.
Take a little cabbage and spread it right on there. Take a little ground beef and put it over your cabbage.
Take a little cheese and put that right on top. Do a little dance with your sauce girls.
Now, roll it nice and tight like a blunt. Rolling it too loose will make it too greasy on the inside.
Jarez Sez: “Use a little dab of honey if you’re havin’ trouble keeping your rolls sealed up. If you don’t like honey, you could use a drop or two of a beaten egg. This’ll keep your souls rolled.”
Pour enough sunflower oil into a large wok or pan to float your soul rolls. Turn the heat all the way up and let it get HOT!
Carefully drop in 2 to 4 soul rolls, depending on the size of your wok or pan. Let them cook for 3 to 4 minutes until golden brown, turning them occasionally.
Let them cool for a minute or two on a plate covered in paper towels to let the oil drain. When they're cool enough to eat, dip them in your favorite sauce and eat it like a damn burrito.
Makes 8 servings
© 2012 MSNBC Interactive
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