Asian

Homemade Turkey Egg Rolls is for Dinner.

Homemade Turkey Egg Rolls takes 30 minutes to prepare.

Homemade Turkey Egg Rolls takes 20 minutes to cook.

Homemade Turkey Egg Rolls makes 16 servings.

The ingredients for Homemade Turkey Egg Rolls are:

1 Lb Ground Turkey (or other meat of your choice)
1 Medium Onion (Chopped)
1 Cup Matchstick Carrots (you could grate your own)
1/3 Cup Sugar
1 fl oz Lemon Juice
1/2 Cup Soy Sauce
Salt and Pepper (Black)
Garlic Powder
1 Egg (any size will do)
Pasta / Eggroll Wraps (16 count is what I use)
Oil (for frying)

Here is how you make Homemade Turkey Egg Rolls:

In a large skillet (electric fry pan works especially well for this) -- Brown 1 Lb ground meat of choice (we use Turkey, Yum!), along with onions. Add a dash of garlic powder during cooking. While browning meat, Shred cabbage (you can also use the store bought cole-slaw type mix), and cut carrots.Drain meat and onion mixture of excess fat and moisture. Turn pan up to medium high or high heat, return meat and onions to pan, add shredded cabbage, matchstick carrots, sugar, soy sauce, lemon juice, another dash or two of garlic powder, pepper to taste (optionally add salt, its not required). Stir fry mixture until veggies are tender (about 8 minutes). Drain.For the next step you have two choices: You can bake these in the oven at 450ish for about 8 minutes, turning after 4. They're pretty good like that, but its just not the same as frying. The other option (highly recommended) is pan-frying, or deep-frying.Preheat oil to 350 degrees. While heating, place wraps on one plate, egg (scrambled, raw), and an assembly plate or cutting board.Place 1 wrap at a 45 degree angle (so a corner is pointing at your stomach), "paint" the top corner (away from you) with the raw egg, it will act as glue to hold the egg roll closed.Add about 1/3 cup cabbage-meat mixture (depending on size of your wrap) to the center of the wrap. Fold bottom corner over to just below top corner and draw the bottom corner towards you, making the beginnings of your roll. Fold edges in, tucking them in while rolling away from you. press lightly to make the egg seal the wrap against itself. Set aside or place in oil if heated.If done right, you can assemble while you fry, as it takes about the same time for the bottom to get GBD as it does for you to assemble the next wrap. Drain on cooling rack, ensuring to let any oil drain if the egg roll wasn't fully sealed before taking its dip.These will be hot.Super tip: You can make these ahead of time, and refrigerate for at least a few days -- handy for a party. You merely stop after sealing the roll with the egg, and dust any outside stickiness with a bit of flour, then stack as you please in an airtight container to keep for days (though they likely won't last that long).Should make about 16 egg rolls about the size of (2) 'D' batteries. Don't fret if you have filling left over, I always have a bit, and I consider it a bit of a special slaw, as it makes a great side dish for other recipes.Number of Servings: 16Recipe submitted by SparkPeople user MCSE3010.

The nutritional information for Homemade Turkey Egg Rolls is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 196.2

• Total Fat: 4.9 g
• Cholesterol: 38.3 mg
• Sodium: 685.3 mg
• Total Carbs: 25.5 g
• Dietary Fiber: 2.7 g
• Protein: 12.4 g

Homemade Turkey Egg Rolls is Asian cuisine.