Wednesday, June 4, 2014

Turkey Egg Rolls

Turkey Egg Roll

Egg rolls is a great appetizer for all occasions. This can be made with your choice of meat(s). Eggrolls goes very well with sweet and sour dipping sauce. It can also be frozen for future use (when its frozen do not thaw, fry it while frozen but only few at a time).

Turkey Egg-Rolls


  • 1 lb Ground Turkey
  • 1 all purpose spring roll wrapper
  • A Quarter of A thinly shredded Green Cabbage
  • A Quarter of A thinly Red Cabbage
  • About 1 cup of sliced thinly yellow onion
  • small bundle of soaked, drained sliver bean thread

Season with

  • 1 teaspoon of salt
  • 2 teaspoons black ground pepper
  • 4 teaspoons of ginger
  • 4 to 5 cloves of minced Garlic
  • 4 tablespoons of Granulated chicken stock


3 lightly beaten egg yolk or 3 tablespoons of corn starch paste (starch and water)

Vegetable oil to fry


In a large pan add olive oil, ground meat, garlic, stir frequently until its about half way cooked, then add the vegetables, seasonings and stir frequently for about a minute. 

Drain the excess mixture drippings, stir in the drained bean thread and let it cool down before you begin rolling. On a flat surface (small cutting board works perfect) lay on a sheet of spring roll wrapper with one pointed end towards you, put about a teaspoon of mixture towards you, fold the pointed end once and fold the other sides and roll it tightly(not too tight it might break the wrapper) and seal the end of the flaps with egg yolk or starch paste. 

A fryer is a best investment and it's inexpensive.  Deep fry at 375 degrees in about 2 inches of oil until golden.