Description
These crispy and flavorful egg rolls are filled with lean ground turkey, fresh vegetables, and a savory blend of Asian seasonings. Perfect for frying or baking, they make a delicious appetizer or snack served with sweet and sour sauce.
Ingredients
Scale
Filling
- 1 lb 93% lean ground turkey
- 1 1/2 Tbsp vegetable oil (divided)
- Salt to taste
- 3/4 cup chopped bell pepper
- 2 tsp minced garlic
- 1 1/2 tsp peeled and minced ginger
- 2/3 cup diced green onions
- 2 cups shredded green cabbage (8 oz)
- 1 cup matchstick carrots (2 oz)
- 1 Tbsp soy sauce
- 1 1/2 tsp sesame oil
- 1/2 tsp Chinese five spice
Wrapping and Frying
- 20 egg roll wrappers (1 lb package, such as Nasoya)
- 1 egg, beaten
- Vegetable oil for frying (about 6 – 8 cups)
Serving
- Sweet and sour sauce or other Asian dipping sauce (such as La Choy brand), for serving (optional)
Instructions
- Cook ground turkey: Heat 1/2 tablespoon vegetable oil in a 12-inch sauté pan or deep skillet over medium-high heat. Add the ground turkey, season with salt, and cook, crumbling it with a spatula until fully cooked through. Transfer the cooked turkey to a plate and set aside.
- Sauté vegetables: In the same pan, heat the remaining 1 tablespoon of vegetable oil over medium-high heat. Add the chopped bell pepper and sauté for 1 minute. Next, add the diced green onions, minced garlic, and minced ginger and sauté for 30 seconds. Then add the shredded cabbage and matchstick carrots and cook until just wilted, about 1 to 2 minutes.
- Season egg roll filling: Return the cooked ground turkey to the pan with the vegetables. Pour in the soy sauce and sesame oil and sprinkle the Chinese five spice over the mixture. Toss everything together well to combine. Transfer the filling to a long sheet of foil and let it cool for about 10 minutes.
- Prepare frying or baking setup: For frying, add enough vegetable oil (about 6 to 8 cups) to a pot so it comes up 1 1/2 to 2 inches and heat it to 370 degrees Fahrenheit. For baking, preheat the oven to 425 degrees Fahrenheit and grease an 18 by 13-inch baking sheet.
- Wrap egg rolls: Lay one egg roll wrapper flat on a clean work surface. Place a scant 1/4 cup horizontal row of the cooled filling in the center of the wrapper. Dab a little beaten egg on the upper corner and the right and left corners of the wrapper to act as glue. Fold the bottom corner up over the filling, then fold the right and left corners in to enclose the filling, forming an envelope shape. Press the filling snugly down with your fingertips, then tightly roll and seal the egg roll. Repeat with the remaining wrappers and filling.
- Fry egg rolls: Fry the egg rolls in batches of five at a time in the hot oil. Cook until golden brown, turning once halfway through, which should take about 2 to 3 minutes total. Remove the fried egg rolls and drain on paper towels.
- Bake egg rolls (optional): Place the wrapped egg rolls on the prepared baking sheet and brush both sides with oil (about 1 1/2 tablespoons total). Bake in the preheated oven for 11 minutes, then turn the egg rolls and bake for an additional 7 to 9 minutes, until golden brown and crisp.
- Serve: Let the egg rolls cool slightly for a few minutes as they will be very hot. Serve warm with sweet and sour sauce or your favorite Asian dipping sauce.
Notes
- For a healthier option, bake the egg rolls instead of frying.
- Make sure to seal the egg rolls tightly to prevent filling from leaking during cooking.
- If using frozen egg roll wrappers, thaw them fully before wrapping.
- You can substitute ground turkey with ground chicken or pork based on preference.
- Vegetable oil is ideal for frying because it has a high smoke point.
- Always add filling in a scant 1/4 cup amounts to avoid overfilling and breaking the wrappers.
