FAMILY-FAVORITE TURKEY EGG ROLLS
Finger foods give Thursday extra flair! This recipe is so easy, kids can help prepare it. Serve with sweet-and-sour or hot mustard dipping sauce. -Virginia Rehm, Waynesville, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 1 dozen.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 199 calories, Fat 10g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 332mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.
TURKEY AND STUFFING EGG ROLLS
Provided by Aaron McCargo Jr.
Categories appetizer
Time 40m
Yield 12 servings
Number Of Ingredients 25
Steps:
- Preheat a deep-fryer to 375 degrees F.
- In a large bowl add the turkey and the stuffing and mix to combine. In a small bowl, beat the egg with water to form an egg wash. Layout the egg roll wrappers and spoon 2 tablespoons of the turkey mixture onto each wrapper. Brush the edges of the wrappers with egg wash. Roll tightly, being sure to bring the sides together so the egg roll is tight. Before the final wrap, use some egg wash to seal. Set the finished egg rolls on a platter until ready to fry.
- Fry the egg rolls, in batches, until golden brown and crispy, about 1 to 2 minutes. Remove the egg rolls to paper towels to drain. Allow to cool and arrange on a serving platter. Serve with warm Gravy and Cranberry Dipping Sauce.
- In a large saucepan add the chicken stock and bring to a simmer over low heat. Remove from the heat and stir in the stuffing and the fresh herbs. Mix well.
- In a medium saucepan heat the butter over medium-high heat. Add the onion and saute until translucent. Reduce the heat and stir in the flour and pepper to make a roux. Add the herbs, turkey stock and salt. Simmer over low heat until the mixture thickens.
- In a medium saucepan, add the cranberries, strawberries, sugar and orange juice. Bring to a slight simmer over low heat. Cook until the cranberries pop, about 6 to 8 minutes. Add the cayenne pepper and simmer for an additional 4 to 5 minutes. Remove from the heat and allow to cool. Add to a blender and puree the sauce until velvety and smooth. Transfer to a serving bowl.
TURKEY EGG ROLLS
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.
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 10 egg rolls.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 287 calories, Fat 8g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 694mg sodium, Carbohydrate 39g carbohydrate (1g sugars, Fiber 2g fiber), Protein 14g protein.
BAKED TURKEY EGG ROLLS
At last! A tempting and crunchy baked version of the traditional high-fat egg roll.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h2m
Yield 14
Number Of Ingredients 11
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.
Nutrition Facts : Calories 130, Carbohydrate 21 g, Cholesterol 25 mg, Fiber 1 g, Protein 8 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 170 mg
BEST EGG ROLLS
These are fabulous as a side dish with stir-fry dishes. Serve warm with egg roll sauce or soy sauce if desired.
Provided by Angela Hamilton
Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes
Yield 8
Number Of Ingredients 10
Steps:
- Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.
- In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.
- Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
- Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.
Nutrition Facts : Calories 333.5 calories, Carbohydrate 22.6 g, Cholesterol 39.7 mg, Fat 20.5 g, Fiber 1.6 g, Protein 14.2 g, SaturatedFat 5.1 g, Sodium 220.2 mg, Sugar 1 g
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TURKEY EGG ROLLS RECIPE | EATINGWELL
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Category Thanksgiving Leftovers RecipesCalories 211 per servingTotal Time 35 mins
- Lay an egg roll wrapper on a clean surface with 1 point away from you. Place 2 tablespoons each turkey, stuffing and cabbage in the center of the wrapper. Roll the point closest to you over the filling, then bring the side points into the middle. Continue rolling away from you to form a tight seal around the filling. Transfer to the prepared baking sheet. Repeat the process with the remaining wrappers and filling.
- Coat the rolls with cooking spray. Bake until crispy, 15 to 18 minutes. Serve with cranberry sauce for dipping, if desired.
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