Jerk Turkey Baked Egg Rolls Recipes

JERK CHICKEN EGG ROLLS WITH MANGO-HABANERO SAUCE

Steps:

• Combine mango with 3/4 cup water, rice vinegar, garlic, and salt in small saucepan. Add most of the brown sugar, reserving 1 teaspoon. Bring to a boil. Reduce heat to medium-low. Cook for 5 minutes. Add habanero peppers and simmer on low for 2 minutes. Mix 2 tablespoon water with cornstarch; stir slurry into the pan. Cook over medium-high until thick, 3 to 5 minutes. Leave mixture chunky or blend for a smoother texture.
• Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add chicken thighs and saute until browned, 5 to 7 minutes; sprinkle jerk seasoning over chicken. Add shallot and garlic; cook and stir until shallot begins to soften, about 3 minutes. Reduce heat to medium. Add cabbage, carrots, and reserved sugar. Cook until cabbage is translucent but still a little crunchy, 3 to 5 minutes. Taste for seasoning. Let mixture cool.
• Heat remaining vegetable oil in a pan over medium-high heat. Fry plantains until they start to brown, about 5 minutes. Transfer plantains onto a paper towel and let cool.
• Separate and place egg roll wrappers onto your work surface. Mix egg with water for the egg wash.
• Lay out one wrapper with a corner pointed toward you. Use a slotted spoon to add some of the chicken and cabbage mixtures across the center. Sprinkle plantain bits on top. Use your finger or a pastry brush to lightly moisten edges of wonton wrappers with egg wash. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press edges together to seal. Fill and fold remaining egg rolls.
• Heat oil in a large saucepan over medium-high heat. Fry egg rolls in batches in the hot oil, turning occasionally, until golden brown, about 5 minutes. Remove from oil and drain on paper towels or rack. Serve with the mango-habanero sauce.

BAKED EGG ROLLS

Steps:

• Coat a large skillet with cooking spray; heat pan over medium heat. Add the first 6 ingredients; cook and stir until vegetables are crisp-tender, about 3 minutes. Add chicken; heat through. , In a small bowl, combine the cornstarch, water, soy sauce, oil, brown sugar and cayenne until smooth; stir into chicken mixture. Bring to a boil. Cook and stir for 2 minutes or until thickened; remove from the heat., Spoon 1/4 cup chicken mixture on the bottom third of 1 egg roll wrapper; fold sides toward center and roll tightly. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place seam side down on a baking sheet coated with cooking spray. Repeat., Spritz tops of egg rolls with cooking spray. Bake at 425° for 10-15 minutes or until lightly browned. Freeze option: Freeze cooled egg rolls in a freezer container, separating layers with waxed paper. To use, reheat rolls on a baking sheet in a preheated 350° oven until crisp and heated through.

TURKEY EGG ROLLS

Steps:

• 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., 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.

JERK TURKEY EGG ROLLS

Steps:

• In a medium size bowl add the turkey, cabbage, carrots, green onions, garlic, chives, soy sauce, jerk sauce, jerk seasoning, ginger, salt and pepper. Stir together. Lay the egg roll wrapper on a plate so that it looks like a diamond shape (rather than a square). Add the turkey mixture to the middle of the egg roll wrapper in a line within about 1 inch from the left and right sides of the wrapper. Fold the bottom corner over the turkey mixture. Then fold the left and right edges of the wrapper in towards the middle. Then roll the entire egg roll until it's tight. Set aside.
• In a medium size pan, add the coconut oil and set the heat on medium heat. Fry all sides of the egg roll until they are a light golden color. Remove from the pan and lay them on to a plate with a paper towel. Serve warm with your favorite dipping sauce.

JERK TURKEY BAKED EGG ROLLS

Steps:

• Preheat oven to 350 degrees F. In mixing bowl, combine the diced turkey, cheese and onions.
• Place a teaspoon of the turkey mixture in center of one wonton wrapper. Keep remaining wrappers covered with a damp paper towel until ready to use. Fold sides of wonton wrapper toward center over filling and roll up tightly to seal. Fold ends over. Moisten ends lightly with water to seal. Repeat with remaining wontons.
• Place egg rolls on baking sheet coated with cooking spray. Spray tops of egg rolls with cooking spray.
• Bake until lightly browned, approximately 8-10 minutes. Serve warm with Boar's Head Remoulade Cajun Style Mayonnaise for dipping sauce.

BAKED TURKEY EGG ROLLS

Steps:

• Mix soy sauce and cornstarch. Spray nonstick wok or 10-inch nonstick skillet with cooking spray; heat over high heat. Add cabbage, bean sprouts, carrot and onions; stir-fry 5 to 7 minutes or until cabbage is wilted. Remove mixture from wok.
• Add turkey, five-spice powder and gingerroot to wok; stir-fry over medium heat until turkey is no longer pink. Add soy sauce mixture and cabbage mixture; cook and stir about 1 minute or until thickened. Cool turkey mixture.
• Place 1/4 cup turkey mixture slightly below center of egg roll skin. (Cover remaining skins with dampenend towel to keep them pliable.) Fold corner of egg roll skin closest to filling over filling, tucking the point under. Fold in and overlap the 2 opposite corners. Brush fourth corner with water; roll up enclosed filling to seal. Repeat with remaining egg roll skins and turkey mixture. (Cover filled egg rolls with dampened towel or plastic wrap to keep them from drying out.)
• Heat oven to 400°F. Spray cookie sheet with cooking spray. Place egg rolls, seam sides down, on cookie sheet. Lightly spray egg rolls with cooking spray. Bake 15 to 20 minutes or until golden brown.

JERK TURKEY

Steps:

• Brining - helps to keep the turkey moist during cooking.
• - Pour water into a pan or bucket.
• - Squeeze limes into water and leave the remains in the water.
• - Add salt.
• - Stir to dissolve salt.
• - Place turkey, neck and livers in mixture for 8-12 hours.
• Marinade.
• - Combine the seasonings below overnight before rubbing on the turkey.
• - Combine 3/4 jerk seasoning, soya sauce, pimento, cumin, garlic, cayenne pepper, salt and butter.
• - Mix together into a paste.
• - Set aside 2 tablespoons of the mixture.
• - Remove turkey from brine and dispose of brine.
• - Rinse turkey lightly with fresh water.
• - Take 1/4 cup the butter marinade and rub directly on each turkey breast underneath the skin (this helps to keep the seasoning on the breast and ensures it is flavourful and moist).
• - Repeat this process for the thighs under the skin.
• - Rub remaining mixture on the outside of the turkey on top of the skin, front and back.
• - Put turkey, neck, and livers in a plastic bag tied tight to keep the marinade from leaking out. You may want to wrap it in a couple of bags and place in a bowl or foil tin to prevent leaks in the fridge.
• - Place turkey in fridge for 24-48 hours to marinate. Half way though your marinating time flip the turkey onto its breast so that the marinade isn't sitting just at the bottom of the bag.
• - When you are ready to cook, take the remaining 2 tablespoons of marinade and add thyme, rosemary, onions, carrots and orange.
• - Use this mixture to stuff the turkey (this helps to season the turkey during cooking).
• Cooking.
• - Pre-heat oven to 375 - 400 degrees (depending on your oven) - average 20 mins/1 lb of turkey.
• - Place turkey in roasting pan.
• - Pour 1 cup chicken broth around the edged of the pan - this helps to ensure there is enough juice to baste the turkey.
• - Put turkey in oven, covered with tin foil ('tented') so not too tight so foil sticks to the skin.
• - Baste turkey approximately every 30 minutes.
• - Leave turkey tented while cooking until the final 30 minutes of cooking, then remove foil.
• - Internal temperature of the breast should be 175 degrees when cooked - I highly recommend you use an oven safe one, that can stay in the turkey while you cook.
• - If you don't have a thermometer, when the cooking time has elapsed, make a cut between the thigh and the breast and look at the juice that's released - It will be clear when cooked. If the juice is at all pink or red, put the turkey back in the oven.
• - TIP: Another good test is to check the turkey neck that was cooking in the pan. If the meat on the neck is falling off the bone with ease, that's a good sign.
• Gravy.
• - Take 1 cup of the pan juices out of roasting pan and set aside.
• - Take 3 tablespoons of the vegetable stuffing out of roasting pan - (onions, carrots, thyme - TIP: Do not include orange as peel will make gravy bitter.
• - In a blender, combine the vegetables and 1 cup chicken broth.
• - Blend the vegetables into a puree.
• - Optional - for extra flavour add the cooked turkey liver to the blender with the vegetables to puree.
• - In a sauce pan combine the puree with 1 cup chicken broth and ½ cup orange juice and bring to a boil.
• - Slowly add ½ cup of the pan drippings. Taste mixture to ensure it is not too salty or spicy.
• - Add more pan drippings until it reaches a taste you prefer.
• - In a separate cup mix the cornstarch and 1/2 cup water until cornstarch is fully melted and pours easily.
• - Pour cornstarch mixture into the gravy, slowly and continue stirring until thickened. If the gravy is too salty or thick add more water as needed.