Turkey and Vegetable Crispy Egg Rolls
No one will know that these scrumptious crispy egg rolls are made with leftover turkey.
Just when you thought you couldn’t eat another bite of turkey, these yummy egg rolls come along.
Leftover holiday turkey is definitely transformed in these crispy egg rolls.
For how simple these egg rolls are to make, they taste so good.
If you don’t have leftover turkey, cooked chicken would also taste great in these egg rolls.
About the Ingredients
The filling in these egg rolls includes cooked turkey, green cabbage, green onions, carrots, celery and a variety of seasonings.
After the filling ingredients are chopped, sliced, diced and mixed together, they’re rolled up in egg roll wrappers (also called egg roll skins) and fried in a skillet.
About the Egg Roll Wrappers
Sometimes egg roll wrappers can be hard to find in the grocery store.
They’re generally found in the deli or refrigerated section by where the cheese is.
But since egg roll wrappers may not be a frequently shopped item, it’s a good idea to check the expiration date on the package to make sure it’s fresh.
Egg roll wrappers are made with the same ingredients as wonton wrappers only egg roll wrappers are bigger and generally a little thinner than wonton wrappers.
These egg rolls are served warm and make delicious appetizers.
After cooking them, just cut them into thirds, add toothpicks in each one, and wella, appetizers are ready.
They can also be served as a snack, side dish, or light meal.
About the Dipping Sauces
My personal favorite dipping sauce is regular old ketchup with a side of Dijon or hot mustard.
Let’s check out the ingredients.
Egg roll wrappers, leftover cooked turkey, green onions, carrots, celery, garlic, ginger (fresh or ground), green cabbage, oyster sauce, canola oil, salt and pepper
HOW TO MAKE THIS RECIPE
A printable recipe with the measurements and instructions is located at the bottom of this post.
For the Egg Roll Filling:
Chop the celery and onion, and…
dice the carrots,
Finely shred the green cabbage,
and chop the turkey.
In a medium size bowl add the turkey,
onion and celery,
Next add ginger (fresh or ground),
and oyster sauce.
Fold and Roll the Egg Rolls:
Lay an egg roll wrapper on a plate so that it looks like a diamond shape (rather than a square).
Add the turkey mixture to the middle of the egg roll wrapper in a line within about 1 inch from the left and right sides of the wrapper.
Fold the bottom corner over the turkey mixture.
Then fold the left and right edges of the wrapper in towards the middle.
Next roll the entire egg roll until it’s tight.
Cook the Egg Rolls:
Heat a medium size skillet on medium heat and add canola oil.
Add a very tiny pinch of all-purpose flour to the oil and when it starts to sizzle, it’s time to add the egg rolls.
To the pan, carefully and slowly lay the egg rolls seam-side down.
Fry 3 or 4 at a time so not to overcrowd the pan.
When the bottom sides of the egg rolls turn a golden color, carefully turn them to another side.
Continue turning when the sides turn a golden color.
When all sides are a golden color, transfer the egg rolls to a paper towel-lined plate so that excess oil can drain off.
Serve warm with your favorite dipping sauce, or ketchup with a side of hot mustard.
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Turkey and Vegetable Crispy Egg Rolls
- 8 egg roll wrappers
- 1 cup chopped cooked turkey
- 2 cups finely shredded green cabbage
- 1/4 cup diced carrots
- 2 green onions, chopped including the green parts of the onion
- 1/4 cup diced celery
- 2 cloves garlic peeled and diced
- 3 tablespoons oyster sauce
- 1/2 teaspoon ground ginger or 1-1/2 teaspoons finally diced ginger root (peeled)
- 5 dashes ground black pepper
- 5 dashes salt
- 1/2 cup canola oil amount may vary depending on the size of the skillet used.
- For the Egg Roll Filling - In a medium size bowl add the turkey, cabbage, carrots, green onions, celery, garlic, oyster sauce, ginger, salt and pepper. Stir together.
- Folding and Rolling the Egg Rolls - Lay an egg roll wrapper on a plate so that it looks like a diamond shape (rather than a square).
- To the middle of the egg roll wrapper add 1/8th of the turkey mixture in a line within about 1 inch from the left and right sides of the wrapper.
- Fold the bottom corner over the turkey mixture.
- Next, fold the left and right edges of the wrapper in towards the middle. Then roll the entire egg roll until it's tight. Set aside.
- Repeat this process for the remaining ingredients.
- Cooking the Egg Rolls - Heat a medium size skillet on medium heat and add canola oil.
- Add a very tiny pinch of all-purpose flour to the oil and when it starts to sizzle, it's time to add the egg rolls.
- To the pan, carefully and slowly lay the egg rolls seam-side down. Fry 3 to 4 at a time so not to overcrowd the pan.
- When the bottom sides of the egg rolls turn a golden color, carefully turn them to another side. Continue turning when the sides turn a golden color.
- When all sides are a golden color, transfer the egg rolls to a paper towel-lined plate so that excess oil can drain off.
- Serving the Egg Rolls - Serve warm with your favorite dipping sauce, or ketchup with a side of hot mustard.
Recipes Made with Wonton Wrappers
Here are a couple of my favorite recipes made with wonton wrappers “Wonton Cheese Bites” and “Pan-Fried Pork Chinese Dumplings“.
Asian Inspired Recipes
Here are more Asian inspired recipes you may like “Nut-Crusted Coconut Chicken with Peanut Sauce“, “Easy Homemade Peanut Sauce” and “Mango and Orange Honey Walnut Shrimp“.
More Appetizer Recipes You May Like:
Tempura Shrimp with Honey Mustard Dipping Sauce
Oh my those look so good! I’ll definitely have to try this!
Hi Amy, thank you!