Sometime you just want something super yummy but healthy. That is where my Turkey Egg Rolls come in as the pinch hitter! They are crunchy, salty, easy, and oh so very tasty.
Some of the recipes that I have read for egg or spring rolls are so complicated that they will send you screaming with your hair on fire to your local Chinese restaurant or the frozen section at the grocery store. Well not so with mine. The basis of the recipe is actually a wonderful Southern side dish…cabbage and onions.
Turkey Egg Rolls
- One pan of Cabbage and Onions (click for recipe)
- One package of egg roll wrappers
- One package of ground turkey (I like 97% fat free). You will need 8oz of the package.
- One tablespoon of canola oil
- Two teaspoons of garlic powder
- One teaspoon of curry powder
- 1/2 teaspoon of ground coriander
- Salt and pepper
- Soy sauce
Let the pan of cabbage and onions either cool or bring it up to room temp if you made it ahead of time. In a cast iron skillet heat 1 tablespoon of canola to medium heat and add your Ground turkey. Sprinkle the raw turkey meat with garlic powder, curry powder, ground coriander, and lightly with salt and pepper. Mix thoroughly in the skillet and brown. When done mix in a large bowl with the cabbage and onions. Let cool completely. (Although I must admit I have burned my fingers before making this when I was too hungry to wait!)
Now we need to prepare our egg rolls. Most of the wrapper packages have directions on how to fold the rolls. But here are some pictures to show you the basic fold. Its looks very similar to a paper envelope.
The next part is up to you. You can deep fry, pan fry, or bake the rolls. I like to bake mine at 425 on a cookie sheet lined with foil. I put down a spritz of cooking spray on the foil. Brush or spritz the top of each roll and bake them for 15 minutes or until golden.
I like to make a light dipping sauce. In a small bowl mix Tabasco, honey, and soy sauce.
Click on the pictures to see the detail.