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November 1999 Issue
What! More Turkey?
by Ronda L. Halpin
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Turkey Egg Rolls

If you're a little intimated about making egg rolls or want to avoid deep-frying, try wrapping this tasty filling in blanched cabbage leaves and simmering the rolls in tomato sauce.
  • 6 tsp. oil
  • 2 cloves crushed garlic
  • 1 tsp. grated ginger
  • 1 c. finely cubed roasted turkey
  • 1/4 tsp. black pepper
  • 2 T. teriyaki sauce
  • 1/2 c. finely shredded carrot
  • 3 c. finely shredded cabbage
  • 3 tsp. cornstarch
  • 2 T. water
  • 10 large spring roll wrappers
  • Oil for deep-frying
Heat the oil in a heavy-bottom frying pan. Add the garlic and ginger; cook until pale golden. Stir in the turkey, pepper and teriyaki sauce. Mix to evenly coat the turkey. Add the carrot and cabbage -- stir-fry for 3 minutes. Mix the cornstarch and water and add to the turkey mixture. Cook -- stirring constantly -- until the liquid is clear and thick. Allow to cool.

Cut the spring roll wrappers in half diagonally -- creating 20 triangles. Keeping the remaining wrappers covered with a damp towel, place 2 teaspoonfuls of the filling on a triangle wrapper. Fold the two side points inward. Then, roll up towards the last point to form a log. Seal the end with a little flour and water paste. Repeat with the remaining wrappers.

Heat the oil in the deep-fryer and deep-fry four rolls at a time until they are golden -- about 3 minutes. Drain thoroughly on paper towels before serving.

  • Yields: 20 rolls
  • Preparation Time: 1 hour
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