Quick Healthier Ground Turkey Egg Rolls Recipes

BAKED EGG ROLLS WITH GROUND TURKEY

Steps:

• 1. Heat oven to 400 degrees
• 2. Mix soy sauce with corn starch. Set aside. Spray non-stick skillet or wok with nonstick cooking spray or heat one tablespoon of cooking oil. Over high heat stir-fry 1-2 cloves of garlic and ginger for a few seconds. Add cabbage, bean sprouts, carrots and green onions. Stir fry until cabbage is wilted. Remove vegetables. set aside. Add ground turkey, add remaining garlic and stir fry until no longer pink. Drain off any fat. Add reserved soy sauce/corn starch and the vegetables. Cook 1 minute or so until thickened. Remove from heat and allow to cool a little. Spray cookie sheet with nonstick cooking spray. Turn eggroll wraper so it looks like a diamond. Place 1/4 cup filling just below the center. Fold the lower point of the diamond over the filling tucking it under the filling. Fold the left and right corners over that. Tightly roll the eggroll. Moisten the top corner with a bit of water to prevent it from unrolling. Repeat until you run out of wrappers or filling. NOTE: Keep the eggroll wrappers in their wrapper or cover with a moist kitchen towell so they don't dry out. Should make at least 14 eggrolls. Place eggrolls seam side down on the cookie sheet, they can be close together but not touching. Lightly spray with nonstick cooking spray. Bake 15-20 minutes until golden brown.
• 3. Variation: Replace meat with about 1 cup mixture of mushrooms, more cabbage, bean sprouts and/or carrots. Enjoy!

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.

QUICK, HEALTHIER GROUND TURKEY EGG ROLLS

Steps:

• Pour 1 Tbsp of sesame oil in lg skillet, place over med-high heat. Cook diced onion w/ ground turkey & taco seasoning mix, stirring often, until turkey is cooked through. Do not drain since oil should be evaporated.
• Spoon mix into lg bowl , stir in salsa and cheese, mix well. Place parchment paper onto deep, rimmed cookie sheet. Spray generously w/ olive oil coooking spray. Heat oven to 425.
• Place eggroll wrapper on work surface at a triangle-angle. Place about 2 good sized tbsps into center of wrapper, fold the tip of the top of triangle over the turkey mix, gently tuck it in & then roll 1/2 way. Tuck both side points of triangle wrapper into the center of eggroll, continue to roll until it looks like an envelope. Brush the " flap" part w/ egg wash. Set in pan. Continue w/ remaining wrappers and mix. Once done, cook for about 10 minutes, turn over each egg roll. Continue cooking until light brown, ( about 5-10 minutes.) Set on a plate w/ paper towels to soak up any excess oil. In a small bowl, whisk taco sauce w/ sour cream & serve as a dipping sauce or use your imagination for other sauces.

FAMILY-FAVORITE TURKEY EGG ROLLS

Steps:

• In a large skillet, cook turkey over medium heat until no longer pink; drain. Stir in the coleslaw mix, sesame seeds, soy sauce, Worcestershire sauce, ginger and seasoned salt. Cook for 3-4 minutes or until cabbage is crisp-tender., Place 1/4 cup of turkey mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner 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.