Texas Sized Turkey Egg Rolls

Yes, I said turkey.

Turkey Egg rolls, large and in charge...aka Texas style.

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
  

Brown the ground turkey and minced ginger....

Drain the fat, if there is any.

Add the veggies.

Add 2 (+) cups of chopped cabbage, carrots and onions.

Keep cooking….

Keep cooking to wilt the cabbage, and cook the carrots & onions.

Done.

Now…on to wrapping!

wrap your rolls....

Fold one end over the filling....

fold the sides in....

Roll the egg roll up. Repeat until all the filling or the wrappers are gone.

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.

Yum.

Since the iPhone is major awesome, I’m participating in the iPPP link up that Liz and KLZ host.

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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