Texas Sized Turkey Egg Rolls
Yes, I said turkey.
We love egg rolls!
I recently tried my hand at making my own egg rolls, it went so well that I tried it again, this time with ground turkey.
Egg rolls trick my “Veggie Resistant” teenager into eating cabbage, carrots and onions.
The process is a little time-consuming, but well worth it.
Here is the ingredient list:
- 1 pound of ground turkey
- 1 tsp. minced ginger
- 2 (+) cups of cabbage, chopped *I use a bag of cole slaw shreds, the whole bag*
- 1/2 cup of shredded carrots
- 3 green onions, finely chopped
- 1 1/2 TBSP of soy sauce, 1 TBSP of honey and 1 tsp of minced garlic *I use this instead of 2 TBSP of Oyster Sauce*
- 1 package of egg roll wrappers
- *optional* 1/4 pound of bean sprouts
Drain the fat, if there is any.
Add the veggies.
Now…on to wrapping!
Bake for 10-12 minutes at 400 degrees on a greased cookie sheet (brush the tops with olive oil)
Frying In a large skillet (or cast iron pot) heat Canola oil to 350 degrees. Place the egg rolls *flap side down* into the hot oil a few at a time. Turning the egg rolls if needed. Cook until golden about 2-3 minutes.
Drain the egg rolls on a paper towel before serving.
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- Tagged: baking, blogging, Cabbage, Carrot, cook, Cooking, dinner, Eggroll, Family, food, frugal living, Fruit and Vegetable, Garlic, Home, homemade, Olive oil, Oyster Sauce, Recipe, Tablespoon, Texas, turkey