Egg rolls filled with ground turkey, cabbage, carrots, red pepper, and bean sprouts.

Turkey Egg Rolls

Dipping Sauce:
1/3 cup rice vinegar
1/3 cup granulated sugar
1/2 teaspoon hot pepper flakes or use 2 chili peppers, finely chopped
1 tablespoon soy sauce
6 green onions, finely sliced

 

Egg Rolls:

1/2 pound Honeysuckle White ground turkey or use 1/2 pound Honeysuckle White ground turkey breast
1 tablespoon ginger, fresh, finely grated
2 cloves garlic, minced
1 carrot, finely sliced
1 red pepper, finely sliced (matchstick pieces)
1 cup cabbage, finely sliced
6 green onions, finely sliced
1 1/2 cups bean sprouts
2 tablespoons soy sauce
2 teaspoons granulated sugar
2 teaspoons cornstarch
10 (8-inch) egg roll wrappers

1. For Dipping Sauce: Combine vinegar, hot peppers, sugar, and salt in a small pan and mix well. Boil for one minute. Add soy sauce and green onions. Cool.
2. For Egg Rolls: Prepare vegetables: Remove seeds and pith from red bell pepper. Slice into thin matchstick pieces. Slice carrot into thin matchstick pieces. Or, you may want to use a mandolin vegetable slicer. Slice cabbage thinly.
3. Mix filling sauce: Mix soy sauce, sugar, and cornstarch together in small bowl. Set aside.
4. Cook filling: Sauté ground turkey, ginger, and garlic in 1 tablespoon vegetable oil and cook for 5 minutes over medium high heat, stirring. Remove from pan. Sauté carrots in 1 tablespoon vegetable oil over medium high heat for one minute. Add remaining vegetables and cook for 2 minutes, stirring constantly. Add soy sauce mixture to vegetables. Heat to boil. Add cooked turkey and mix.
5. Assemble egg rolls: Lay a wrapper on surface, diagonally. Put 1 heaping tablespoon filling in the center. Fold corner over filling. Fold up both sides. Moisten edges of last flap. Roll up tightly. Place egg roll with the loose flap side down to help it seal. Cover with a towel until ready to cook.
6. Cook egg rolls: Heat 4 cups oil in frying pan or wok to 375°F (190°C). Cook batches of egg rolls until they are golden brown on one side. Turn them over and cook until golden on the other side. Remove and drain on paper towels. Serve warm with dipping sauce or sweet and sour sauce.

Makes 10 servings.

Nutrition Facts: Amount Per Serving Calories: 166 Calories from fat: 69 Total fat: 8 gm Saturated fat: 1 gm Cholesterol: 15 mg Sodium: 460 mg Carbohydrate: 17 gm Protein: 8 gm

Recipe and photograph provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.