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Turkey Egg Rolls recipe

Turkey Egg Rolls.

Egg rolls filled with ground turkey, cabbage,carrots, red pepper, and bean sprouts.

Recipe: Turkey Egg Rolls

Dipping Sauce:
1/3 cup rice vinegar
1/3 cup granulated sugar
1/2 teaspoon hot pepper flakes or use 2 chili peppers, finelychopped
1 tablespoon soy sauce
6 green onions, finely slicedEgg Rolls:1/2 pound Honeysuckle White ground turkeyor use 1/2 pound Honeysuckle White ground turkey breast
1 tablespoon ginger, fresh, finely grated
2 cloves garlic, minced
1 carrot, finely sliced
1 red pepper, finely sliced (matchstick pieces)
1 cup cabbage, finely sliced
6 green onions, finely sliced
1 1/2 cups bean sprouts
2 tablespoons soy sauce
2 teaspoons granulated sugar
2 teaspoons cornstarch
10 (8-inch) egg roll wrappers

  • For Dipping Sauce: Combine vinegar, hotpeppers, sugar, and salt in a small pan and mix well. Boil forone minute. Add soy sauce and green onions. Cool.
  • For Egg Rolls: Prepare vegetables: Removeseeds and pith from red bell pepper. Slice into thin matchstickpieces. Slice carrot into thin matchstick pieces. Or, you maywant to use a mandolin vegetable slicer. Slice cabbage thinly.
  • Mix filling sauce: Mix soy sauce, sugar,and cornstarch together in small bowl. Set aside.
  • Cook filling: Saut ground turkey,ginger, and garlic in 1 tablespoon vegetable oil and cook for5 minutes over medium high heat, stirring. Remove from pan. Sautcarrots in 1 tablespoon vegetable oil over medium high heat forone minute. Add remaining vegetables and cook for 2 minutes,stirring constantly. Add soy sauce mixture to vegetables. Heatto boil. Add cooked turkey and mix.
  • Assemble egg rolls: Lay a wrapper on surface,diagonally. Put 1 heaping tablespoon filling in the center. Foldcorner over filling. Fold up both sides. Moisten edges of lastflap. Roll up tightly. Place egg roll with the loose flap sidedown to help it seal. Cover with a towel until ready to cook.
  • Cook egg rolls: Heat 4 cups oil in fryingpan or wok to 375°F (190°C). Cook batches of egg rollsuntil they are golden brown on one side. Turn them over and cookuntil golden on the other side. Remove and drain on paper towels.Serve warm with dipping sauce or sweet and sour sauce.

    Makes 10 servings.

    Nutrition Facts: Amount Per Serving Calories:166 Calories from fat: 69 Total fat: 8 gm Saturated fat: 1 gmCholesterol: 15 mg Sodium: 460 mg Carbohydrate: 17 gm Protein:8 gm

    Recipe and photograph provided courtesyof Honeysuckle White, a division of Cargill, Incorporated. Usedwith permission.

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