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 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.
TURKEY SPRING ROLLS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 30m
Yield 8 spring rolls
Number Of Ingredients 15
Steps:
- Place the turkey in a bowl and drizzle in the soy sauce, sesame oil, rice vinegar and the hot chili oil. Stir to combine and give it a taste. If you'd like a stronger flavor, add a little more of any of the ingredients.
- Next, place the cellophane noodles in a large bowl. Cover them with boiling water and let them sit according to the package directions.
- When they are tender but still have a nice bite, drain and set the noodles aside.
- Soften the rice paper wrappers by placing them one by one into a bowl of warm water and taking them out when they're soft but still hold together.
- To assemble each spring roll, lay a wrapper on a plate. Lay a small line of noodles in the center. Add a small amount of lettuce, turkey, alfalfa sprouts, a few carrot and cucumber strips, and top with a sprinkling of cilantro.
- Fold in the sides of the wrappers and roll it into a tight roll. Repeat to make the rest of the rolls.
- For the dipping sauce: Combine the cranberry sauce, soy sauce and a few dashed chile oil.
- Dip the rolls into the sauce and dig in! Best if eaten within 1 hour of preparing.
Nutrition Facts : Calories 218 calorie, Fat 2 grams, SaturatedFat 0 grams, Cholesterol 30 milligrams, Sodium 869 milligrams, Carbohydrate 38 grams, Fiber 1 grams, Protein 13 grams, Sugar 11 grams
TURKEY AND STUFFING EGG ROLLS
I got this recipe from the food network show Big Daddy's house.. this is what I did with some of my thanksgiving leftovers
Provided by GingerlyJ
Categories Lunch/Snacks
Time 30m
Yield 12 eggrolls, 12 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 217.9, Fat 6.4, SaturatedFat 1.5, Cholesterol 45.1, Sodium 392.2, Carbohydrate 25.8, Fiber 1.5, Sugar 0.7, Protein 13
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 SPINACH CRISPY BAKED EGG ROLLS
These tempting turkey spinach crispy baked egg rolls are lower in fat without giving up crunchiness and fantastic flavor!
Provided by Culinary Envy
Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes
Time 38m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 415 degrees F (210 degrees C). Line a baking sheet with parchment paper.
- Combine turkey, onion, cumin, garlic powder, onion powder, salt, and pepper in a nonstick skillet over medium heat. Cook and stir for 3 minutes. Add spinach, black beans, cabbage, soy sauce, red chile paste, and garlic paste. Cook until turkey is no longer pink, 3 to 5 minutes. Drain excess grease.
- Place egg roll wrappers on a flat work surface and brush edges with water. Place a few bean sprouts diagonally in the center; cover with 3 tablespoons of the turkey mixture. Fold bottom corner over the filling and roll up halfway. Fold in both sides snugly. Moisten edges of last flap. Roll up and seal top corner. Place flap-side down on the baking sheet. Repeat with remaining wrappers and filling.
- Spray tops of egg rolls lightly with coconut oil spray.
- Bake in the preheated oven until golden brown, 12 to 15 minutes.
Nutrition Facts : Calories 111.9 calories, Carbohydrate 10.7 g, Cholesterol 28.7 mg, Fat 3.3 g, Fiber 2 g, Protein 10.1 g, SaturatedFat 0.9 g, Sodium 282.9 mg, Sugar 1.1 g
THANKSGIVING LEFTOVER EGG ROLLS
Tired of the same old turkey sandwich? Try these unique and fun egg rolls to use up the abundance of leftover turkey and fixings.
Provided by Soup Loving Nicole
Categories Egg Rolls
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Combine turkey, mashed potatoes, green bean casserole, salt, and pepper in a bowl. Stir until evenly combined.
- Place an egg roll wrapper on a clean surface with one corner facing you, so it looks like a diamond. Place 3 tablespoons of filling onto the wrapper. Fold up bottom half of the wrapper and tightly fold in sides. Gently roll and seal with a couple of drops of water. Repeat with remaining wrappers and filling.
- Place gravy in a small saucepan and stir in cranberry sauce. Heat on low until ready to use.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Place 4 egg rolls in the hot oil and cook until golden brown, about 4 minutes. Remove egg rolls using tongs and place on a paper towel-lined plate. Repeat with remaining egg rolls. Serve gravy on the side for dipping.
Nutrition Facts : Calories 314.5 calories, Carbohydrate 28.5 g, Cholesterol 27.6 mg, Fat 14.9 g, Fiber 1.5 g, Protein 14.2 g, SaturatedFat 2.5 g, Sodium 685.3 mg, Sugar 1.9 g
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