TURKEY-MUSHROOM EGG ROLLS
I slow-cook ground turkey and mushrooms in a hoisin, soy and sesame sauce, then roll up the mixture with crunchy veggies to make finger-licking egg rolls. They are a favorite with guests-I never have leftovers. -Sarah Herse, Brooklyn, New York
Provided by Taste of Home
Categories Appetizers
Time 5h15m
Yield 3-1/2 dozen.
Number Of Ingredients 16
Steps:
- In a large skillet, cook turkey over medium heat 8-10 minutes or until no longer pink, breaking into crumbles. Transfer to a 5-qt. slow cooker., Stir in mushrooms, leeks, celery, hoisin sauce, ginger, vinegar, soy sauce, brown sugar, sesame oil and garlic. Cook, covered, on low 4-5 hours or until vegetables are tender. Stir water chestnuts and green onions into turkey mixture; cool slightly., With 1 corner of an egg roll wrapper facing you, place 2 tablespoons filling just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining wrapper edges with water. Fold side corners toward center over filling. Roll egg roll up tightly, pressing at tip to seal. Repeat., In an electric skillet, heat 1/4 in. of oil to 375°. Fry egg rolls, a few at a time, 3-4 minutes or until golden brown, turning occasionally. Drain on paper towels. If desired, serve with sweet-and-sour sauce. Freeze option: Cover and freeze unfried egg rolls on waxed paper-lined baking sheets until firm. Transfer to airtight freezer containers; return to freezer. To use, fry egg rolls as recipe directs, increasing cooking time to 4-5 minutes.
Nutrition Facts : Calories 196 calories, Fat 9g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 284mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.
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Rana Babar
[email protected]These egg rolls were a lot of work to make, but they were worth it. They were so delicious!
Fifie Beauty
[email protected]I had a hard time finding egg roll wrappers. I ended up using wonton wrappers instead.
Mike Nichols
[email protected]These egg rolls were a bit bland for my taste. I think I'll add some more spices next time.
RiceyPricey
[email protected]I'm not a big fan of egg rolls, but these were really good. I'll definitely be making them again.
Shipa Akter
[email protected]I made these egg rolls in my air fryer and they turned out crispy and delicious.
MD ARIUF Islam
[email protected]These egg rolls are a great way to use up leftover turkey.
Hazard Emma
[email protected]I love the combination of flavors in these egg rolls. The turkey, mushrooms, and cabbage are a perfect match.
Arfen Alamin
[email protected]These egg rolls are perfect for a party or a potluck. They're easy to make ahead of time and they can be served hot or cold.
aazim Ali
[email protected]I served these egg rolls with a sweet and sour sauce and they were amazing!
Bilal Goraya
[email protected]I added some extra vegetables to the filling, like carrots and celery. They added a nice crunch.
Jasmin Nunya
[email protected]I love that this recipe uses turkey instead of pork or beef. It makes the egg rolls healthier.
Beckie Talada
[email protected]I followed the recipe exactly and the egg rolls turned out perfectly. They were crispy on the outside and tender on the inside.
Christian Man
[email protected]These egg rolls were so good! I will definitely be making them again.
Tiyisela Shibambu
[email protected]I made these egg rolls for dinner last night and they were delicious! The filling was flavorful and the egg rolls were crispy.
Lauren Nigyhmora
[email protected]These turkey mushroom egg rolls were a hit at my party! They were so easy to make and everyone loved them.