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Turkey Egg Rolls Recipe

Turkey Egg Rolls Recipe

Coleslaw mix hurries along the preparation of these deep-fried egg rolls served with sweet-and-sour sauce. "These elegant appetizers are as easy to make as they are to eat," assures Lucille Gendron of Pelham, New Hampshire.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:5 servings

Ingredients

  • 1/2 pound ground turkey
  • 2 cups coleslaw mix
  • 1 tablespoon soy sauce
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon onion salt
  • 1/4 teaspoon garlic powder
  • 10 egg roll wrappers
  • Oil for deep-fat frying
  • Sweet-and-sour sauce

Directions

  • 1. In a large skillet, cook turkey over medium heat until no longer pink; drain. Stir in the coleslaw mix, soy sauce, ginger, onion salt and garlic powder. Place 1/4 cup in the center of each egg roll wrapper. Fold bottom corner over filling; fold sides toward center. Moisten remaining corner of wrapper with water; roll up tightly to seal. Repeat.
  • 2. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, for 3-4 minutes or until golden brown, turning often. Drain on paper towels. Serve with sweet-and-sour sauce. Yield: 10 egg rolls.

Nutritional Facts

2 each: 287 calories, 8g fat (2g saturated fat), 37mg cholesterol, 694mg sodium, 39g carbohydrate (1g sugars, 2g fiber), 14g protein

Reviews for Turkey Egg Rolls

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MY REVIEW
Reviewed Mar. 1, 2013

"These are great! Even my picky eater ate them. I didn't have any ginger on hand so I used 2 tablespoons of sesame ginger dressing instead and I also baked them instead of deep frying them."

MY REVIEW
Reviewed Jun. 11, 2011

"This is the first time I have used ground turkey and this is a good recipe to use it in. My daughter made some and I didn't know the difference. I made these last night and my husband didn't know either. It was quick and easy and very good. Using the coleslaw mix saved a lot of time. I will definiely use this recipe again. Yummy!"

MY REVIEW
PB2
Reviewed Apr. 30, 2011

"I like turkey, but with a lot more veggies. I doubled the recipe for 15 egg roll wrappers, adding a 16 oz pkg of coleslaw. I'm trying to lower my salt intake, so next time I'll omit the onion salt. I don't think I'll miss it."

MY REVIEW
Reviewed Oct. 4, 2009

"These were so easy to make. I cooked the turkey ahead of time and froze it. It only take a minute or two to thaw, so I had these made and ready to cook in less than 5 minutes. I am not a big fan of the turkey so next time I will make with hamburger. I would definately think you could freeze them before you cook them since all the ingredients are safe to freeze anyway."

MY REVIEW
Reviewed Sep. 21, 2009

"I wonder if you could make these up, freeze them and then when you were ready take them out and fry them or even fry first then freeze and re-heat? 10 is just to many for my family of 2 but it would be nice to have them around for a quick side with an asian style meal."

MY REVIEW
Reviewed Sep. 4, 2009

"YUMMY is the best way to describe these!!! I made them as the main entrée for dinner tonight. I'd always heard that egg rolls are difficult to make, but these were very easy. I fried them in a Fry Daddy. I also like how versatile they are - you can easily substitute different meats for the turkey, or simply use more coleslaw mix and cooked egg to make a veggie egg roll. MMMMMM!"

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Wine Pairings

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer