Eggrolls! I love egg rolls, but they can be expensive either at a restaurant or from the frozen section at the Grocery Store. Eggrolls are easy and inexpensive to make at home. I prefer to make them ahead and then bake to rewarm for the meal. (It saves my nerves if I’m making stir fry to go with them.) You can triple this recipe and keep some in your freezer.
1 lb ground turkey (or chicken, pork or shrimp or any combo)
3 Tablespoons soy sauce
1 scant teaspoon salt
1 teaspoon ginger
1 teaspoon onion powder
1 package (12-16 oz) coleslaw mix (this is just shredded cabbage and carrots and often goes on sale between $.50 and $1 a bag.) (you can also add other chopped veggies like broccoli, onion, celery, mung bean sprouts etc, water chestnuts etc. I just kept mine simple and fast.)
10 egg roll wraps (or click to make your own)
1 48oz container of oil
- Pour oil into an electric skillet set to 350 and put the lid on while it comes to temperature.
- Place turkey in a large skillet and sprinkle with soy sauce and spices. Brown meat, breaking it up into small pieces.
- When meat is cooked add the coleslaw mix and cook and stir for 3 minutes or until the veggies are crisp tender.
- Place 1/10 of the mixture on an egg roll wrapper. Fold the sides in. Tuck the bottom up and wet the top of the wrapper with your finger dipped in water. Roll the rest of the way up.
- Fry in hot oil (350 degrees) until golden brown, turning once.
- Remove with a large fork to paper towels to drain.
We’ve spritzed these with olive oil non-stick spray and baked them in the oven at 400 degrees for 15 minutes with good results. They don’t have the same texture as fried egg rolls, but still yummy. We’ve also skipped the wrapper and just eaten the filling. It’s commonly known in the fitness community as “Eggroll in a Bowl.” I’d love to try these in an air fryer. If you have one, let me know how it goes!
What’s your favorite dish from a Chinese Restaurant?