Turkey and Vegetable Crispy Egg Rolls
No one will know that these scrumptious crispy egg rolls are made with leftover turkey.
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
- 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.