Turkey Egg Rolls
No one will know these are made with leftover turkey.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
- 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.