Today marks the grand opening of Rollz, a carryout restaurant serving up a new twist on egg rolls. 

Co-owner Kasey Lawrence said the idea for the restaurant came about after her boyfriend, William Allred, a graduate of Johnson & Wales University, was on a kick of making egg rolls for late-night snacks. 

“It started with him making a Philly Cheesesteak egg roll,” Lawrence said. “And for a while, every night he would create a new filling.” 

Lawrence said that at the time, the couple was searching for a restaurant venue where Allred would serve as chef and she would manage the front of the house. When they came across 110 S. Front St., the space that formerly housed the Wayfarer Deli and Promised Land Kitchen, they felt the egg roll concept would be a perfect fit for the space. 

“There’s very little room for seating so the space lends itself to more of a carry-out concept such as this,” Lawrence said. “And egg rolls are super easy to eat on the go.”

The spicy firecracker shrimp roll was the bestseller during this past weekend’s soft opening. 

Other “rollz” on the menu include bacon mac and cheese, crab Rangoon, buffalo chicken, grilled pineapple avocado, loaded baked potato and a Reuben. Each is served with a homemade signature dipping sauce.

In addition to savory rolls, there are several sweet rolls such as cheesecake with a raspberry or caramel drizzle, s’mores, cookie dough, pecan pie and peanut butter and jelly.

“The rolls are perfect for a quick lunch or late night snack,” Lawrence said. 

Rollz also has a deli case with homemade chicken, pasta and potato salad and banana pudding made fresh each morning.

While seating is limited to a few seats on the patio, delivery is offered daily from 11 a.m. to 10 p.m. within a 5-mile radius. A $12 minimum order is required and a delivery fee of $2.75 will be applied to each order. 

As of today, Rollz will be open 11 a.m. to 10 p.m. Monday through Thursday, 11 a.m. to 3 a.m. Friday and 11:30 a.m. to 3 a.m. Saturday.

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