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Turkey Egg Rolls

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.

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

Egg rolls make wonderful appetizers.  Just cut them up into threes 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.

Sometimes egg roll wrappers can be hard to find in the grocery store.  They’re generally found in the deli section by the cheese.  But remember 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!

Super delish.

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

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 the ginger,

12-add-salt-to-cabbage

salt,

13-add-pepper-to-cabbage

pepper,

14-add-oyster-sauce-to-cabbage

and the oyster sauce.

15-stir-turkey-and-cabbage-veggies

16-turkey-and-cabbage-mixture

Stir together.

17-turkey-mixture-on-egg-roll

Then, lay the 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 eggroll until it’s tight. Set aside.

21-pour-canola-oil-in-pan

In a medium size pan, add the canola oil and set the heat on medium heat.

22-egg-rolls-frying-in-pan

Fry all sides of the egg roll until they are a light golden color.

23-egg-rolls-on-paper-towel

Remove from the pan and lay on to a plate with a paper towel.

4-Turkey-egg-rolls

Serve warm with your favorite dipping sauce, or ketchup with a side of hot mustard.

9-turkey-egg-rolls

Enjoy!

More leftover turkey or chicken recipes:
Turkey, cranberry, and cream cheese pecan wrap
Turkey, cobb salad sandwich
Veggie and chicken spring rolls

Turkey Egg Rolls

Yield: Serves 4

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Ingredients:

8 egg roll wrappers
1 cup of 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 diced garlic
3 tablespoons oyster sauce
1/2 teaspoon ground ginger (or 1-1/2 teaspoons finally diced fresh ginger)
5 dashes of ground black pepper
5 dashes of salt
1/2 cup canola oil (amount may vary depending on the size of the skillet used).

Directions:

In a medium size bowl add the turkey, cabbage, carrots, green onions, celery, garlic, oyster sauce, ginger, salt and pepper. Stir together. Lay the 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. Then roll the entire egg roll until it's tight. Set aside.

In a medium size pan, add the canola oil and set the heat on medium heat. Fry all sides of the egg roll until they are a light golden color. Remove from the pan and lay them on to a plate with a paper towel. 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!