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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
  • Total Time
    Prep: 1-1/4 hours Cook: 4 hours
  • Makes
    3-1/2 dozen


  • 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


  • 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
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.
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