Coupon Clipping Cook

Turkey Egg Rolls

No one will know these are made from leftover turkey.

Turkey-Egg-Rolls

Just when you thought you couldn’t eat another bite of turkey, these yummy egg rolls come along.

Leftover Thanksgiving turkey is definitely transformed in these egg rolls.  Leftover chicken works nicely in this recipe too.

They’re not only super easy to make but they taste ever so good.

Egg rolls make wonderful appetizers.  Just cut them up into thirds and add some cute toothpicks in each one and wella, super cute appetizers.

And for a fun snack just leave them whole and dig in.

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.

Here’s are a couple of my favorite recipes made with wonton wrappers “Wonton Cheese Bites {4 Varieties}” and “Pan-Fried Pork Chinese Dumplings“.

Sometimes egg roll and wonton wrappers can be hard to find in the grocery store.  They’re generally found in the deli section by the cheese.  But since they may not be a frequently shopped grocery item, it’s a good idea to check the expiration date on the package to make sure it’s fresh.

I like to check the packages in the back of the shelf just in case there’s one with a later expiration date.

These egg rolls are best when served warm and go great with a number of dipping sauces.  My personal fave dipping sauce is regular old ketchup with a side of hot mustard.

No one will know they are made from leftover turkey either.

So give these yummies a try and remember to make extra for the chef!

Let’s check out the ingredients.

Turkey-egg-rolls

Egg roll wrappers, leftover cooked turkey, green onions, carrots, celery, garlic, ginger (fresh or ground), green cabbage, oyster sauce, canola oil, salt and pepper.

Here’s how to make them.

1-chop-onions

For the Egg Roll Filling – Chop the celery and onion, and

3-diced-carrots

dice the carrots,

2-dice-garlic

and garlic.  Set aside.

4-shred-cabbage

Finely shred the green cabbage,

5-chop-turkey

and chop the turkey.

6-add-turkey-to-bowl

In a medium size bowl add the turkey,

7-add-onion-to-bowl

onion and celery,

8-add-carrots-to-bowl

carrots,

9-add-garlic-to-bowl

garlic,

10-add-cabbage-to-bowl

and cabbage.

11-add-ground-ginger-to-bowl

Next add ginger (fresh or ground),

12-add-salt-to-cabbage

salt,

13-add-pepper-to-cabbage

pepper,

14-add-oyster-sauce-to-cabbage

and oyster sauce.

15-stir-turkey-and-cabbage-veggies

16-turkey-and-cabbage-mixture

Stir together.

17-turkey-mixture-on-egg-roll

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).

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.

18-turkey-mixture-in-egg-roll

Fold the bottom corner over the turkey mixture.

19-fold-over-sides-of-egg-roll

Then fold the left and right edges of the wrapper in towards the middle.

20-rolled-egg-roll

Next roll the entire egg roll until it’s tight. Set aside.

21-pour-canola-oil-in-pan

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.

22-egg-rolls-frying-in-pan

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.

23-egg-rolls-on-paper-towel

When all sides are a golden color, transfer the egg rolls to a paper towel-lined plate so that excess oil can drain off.

4-Turkey-egg-rolls

Serving the Egg Rolls – Serve warm with your favorite dipping sauce, or ketchup with a side of hot mustard.

9-turkey-egg-rolls

And enjoy.

Thank you so much for stopping by CCC!

More Appetizer Recipes You May Like:

Pita Quesadillas

Tempura Shrimp with Honey Mustard Dipping Sauce

Jalapeno and Cheese Taquitos

Fresh Vegetable and Chicken Spring Rolls

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Print Recipe

Turkey Egg Rolls

No one will know these are made from leftover turkey.

Course Appetizer, Lunch, Main Course, Side Dish
Cuisine American, Chinese
Keyword Egg Rolls, Turkey Egg Rolls
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4

Ingredients

  • 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.

Instructions

  1. 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. 

  2. 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).  

  3. 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. 

  4. Fold the bottom corner over the turkey mixture. 
  5. 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.

  6. Repeat this process for the remaining ingredients.

  7. Cooking the Egg Rolls - Heat a medium size skillet on medium heat and add canola oil.  

  8. 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.

  9. 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.

  10. 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.  

  11. When all sides are a golden color, transfer the egg rolls to a paper towel-lined plate so that excess oil can drain off.

  12. Serving the Egg Rolls - Serve warm with your favorite dipping sauce, or ketchup with a side of hot mustard.

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2 Comments

  1. Oh my those look so good! I’ll definitely have to try this!