Just wanted to share one of my favorite foods: egg rolls! I could eat egg rolls every day and never get sick of them.
I love making these egg rolls with ground turkey meat as an alternative to pork.
These egg rolls are super easy to make and it's a good way to use up veggies. The best part about making egg rolls is that you don't have to measure every ingredient precisely. You can eyeball everything!
For this recipe you will need:
1 lb ground turkey
4 green onions, chopped
1 pack of vermicelli bean thread noodles
1 egg
Finely shredded cabbage, about a quarter or up to a half a small head of cabbage
Handful of shredded carrots (I used the pre-shredded carrots)
4 cloves of garlic crushed and minced into a fine paste
Handful of bean sprouts (optional, I didn't have them the day I made this batch, but I put them in when I have them)
Handful of cilantro, chopped
Two splashes of rice wine (optional, if you don't have it, these will still taste good)
Salt and lots of freshly ground pepper
Spring roll wraps (I used the frozen lumpia wraps)
Optional: For fancier egg rolls, you can also add 1/4 lb chopped cooked or uncooked shrimp.
Mix all the ingredients in a bowl and generously season with salt and pepper. Add two tablespoons or so of mixture near the corner of a spring roll wrap. Fold over the corner to cover the filling. Fold over the right and the left sides, ensuring the mixture is snug inside and then roll it until you come to the last corner. Use some water on your fingers to wet the corner and seal the egg roll. Repeat with the remaining 29 wraps (my package came with 30 wraps). Use a damp paper towel to cover the wraps so they don't dry out. Also, use a damp paper towel to cover the completed egg rolls, which I set into a food storage container. These egg rolls freeze well, so I usually freeze four to six per container so they are ready for me whenever I want them.
To cook these egg rolls, deep fry them for 6-7 minutes or until they are golden brown and crispy. You can make these ahead of time and layer them (uncooked) in a food storage container between sheets of parchment paper. If you fry them all up, you can keep them warm in a 200 degree oven until you are ready to eat them. Leftovers can be eaten the next day by warming them up in a 375 degree F oven for 10-15 minutes.
These are best enjoyed with sweet and sour dipping sauce, Chinese duck sauce or sweet chili dipping sauce. I also like these egg rolls wrapped in red leaf lettuce with mint and cilantro and then dipped in nuoc cham, Vietnamese fish sauce.
I love making these egg rolls with ground turkey meat as an alternative to pork.
These egg rolls are super easy to make and it's a good way to use up veggies. The best part about making egg rolls is that you don't have to measure every ingredient precisely. You can eyeball everything!
For this recipe you will need:
1 lb ground turkey
4 green onions, chopped
1 pack of vermicelli bean thread noodles
1 egg
Finely shredded cabbage, about a quarter or up to a half a small head of cabbage
Handful of shredded carrots (I used the pre-shredded carrots)
4 cloves of garlic crushed and minced into a fine paste
Handful of bean sprouts (optional, I didn't have them the day I made this batch, but I put them in when I have them)
Handful of cilantro, chopped
Two splashes of rice wine (optional, if you don't have it, these will still taste good)
Salt and lots of freshly ground pepper
Spring roll wraps (I used the frozen lumpia wraps)
Optional: For fancier egg rolls, you can also add 1/4 lb chopped cooked or uncooked shrimp.
Mix all the ingredients in a bowl and generously season with salt and pepper. Add two tablespoons or so of mixture near the corner of a spring roll wrap. Fold over the corner to cover the filling. Fold over the right and the left sides, ensuring the mixture is snug inside and then roll it until you come to the last corner. Use some water on your fingers to wet the corner and seal the egg roll. Repeat with the remaining 29 wraps (my package came with 30 wraps). Use a damp paper towel to cover the wraps so they don't dry out. Also, use a damp paper towel to cover the completed egg rolls, which I set into a food storage container. These egg rolls freeze well, so I usually freeze four to six per container so they are ready for me whenever I want them.
To cook these egg rolls, deep fry them for 6-7 minutes or until they are golden brown and crispy. You can make these ahead of time and layer them (uncooked) in a food storage container between sheets of parchment paper. If you fry them all up, you can keep them warm in a 200 degree oven until you are ready to eat them. Leftovers can be eaten the next day by warming them up in a 375 degree F oven for 10-15 minutes.
These are best enjoyed with sweet and sour dipping sauce, Chinese duck sauce or sweet chili dipping sauce. I also like these egg rolls wrapped in red leaf lettuce with mint and cilantro and then dipped in nuoc cham, Vietnamese fish sauce.
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I just screenshot your recipe... I'm always searching for new ways to cook ground poultry, be it turkey or chicken. This is an awesome suggestion! Super smart meal choice and tasty snack... can we say, YUM!?
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