Family Favorite Turkey Egg Rolls Food

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.

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.

TURKEY AND STUFFING EGG ROLLS

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 AND STUFFING EGG ROLLS

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.
• Jazzed Up Stuffing:
• About 1 cup chicken stock
• 1 box prepared stuffing
• 1 tablespoon freshly chopped thyme leaves
• 1 tablespoon freshly chopped rosemary leaves
• 1 tablespoon freshly chopped sage leaves
• 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.
• Dip in gravy or cranberry sauce.

TURKEY AND SHRIMP EGG ROLLS

Steps:

• If you don't already have crispy turkey skin or chicken skin, preheat the oven to 375 degrees F. Place parchment sheet or a Silpat on a baking sheet, sprinkle skin with kosher salt and pepper, and cover skin with a second baking sheet so it doesn't curl up. Heat for 20 minutes, rotate the sheet, and cook for another 20 minutes. Remove from oven. When cool, dice skin and set aside.
• Stir-fry the ginger and garlic on medium heat in 1 tablespoon of oil until fragrant, about 30 seconds. Add green onions, carrots, cabbage, and brussels sprouts and stir-fry for 5 more minutes.
• In a bowl, combine the chicken broth, Chinkiang vinegar, and sugar. Add mixture to the pan and bring to a boil, then lower heat and simmer for 5 minutes, stirring occasionally, until the vegetables are soft. Add sesame oil, cool for at least 15 minutes, and strain.
• Fold in the minced shrimp, turkey, and crispy turkey skin.
• Fill and roll the eggroll wrappers, wetting the edges with water to help them wrapping stick. Apply water to any loose flaps in the eggroll to make them stick.
• In a skillet set over moderately high heat, heat the remaining oil and saute the egg rolls until golden brown on all sides, using tongs to turn them. Serve when cool enough to eat.
• Combine dipping sauce ingredients and serve.