Turkey-Mushroom Egg Rolls Recipe
Turkey-Mushroom Egg Rolls Recipe photo by Taste of Home
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Turkey-Mushroom Egg Rolls Recipe

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I slow cook ground turkey in a hoisin, soy and sesame sauce along with fresh veggies for a finger-licking filling for egg rolls. These egg rolls are a favorite appetizer with guests—I never have leftovers!—Sarah Herse, Brooklyn, New York
TOTAL TIME: Prep: 1-1/4 hours Cook: 4 hours
MAKES:42 servings
TOTAL TIME: Prep: 1-1/4 hours Cook: 4 hours
MAKES: 42 servings


  • 1-1/2 pounds ground turkey
  • 1/2 pound sliced fresh mushrooms
  • 2 medium leeks (white portion only), thinly sliced
  • 3 celery ribs, thinly sliced
  • 1/2 cup hoisin sauce
  • 2 tablespoons minced fresh gingerroot
  • 2 tablespoons rice vinegar
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon packed brown sugar
  • 1 tablespoon sesame oil
  • 2 garlic cloves, minced
  • 1/2 cup sliced water chestnuts, chopped
  • 3 green onions, thinly sliced
  • 42 egg roll wrappers
  • Oil for frying
  • Sweet-and-sour sauce or Chinese-style mustard, optional

Nutritional Facts

1 egg roll (calculated without sauce): 196 calories, 9g fat (1g saturated fat), 14mg cholesterol, 284mg sodium, 22g carbohydrate (2g sugars, 1g fiber), 7g protein.


  1. 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.
  2. 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.
  3. With one 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.
  4. 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 resealable plastic freezer bags; return to freezer. To use, fry egg rolls as recipe directs, increasing cooking time to 4-5 minutes.
    Yield: 3-1/2 dozen.
Originally published as Turkey-Mushroom Egg Rolls in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2014, p89

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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