Leslie's "Famous" Turkey Egg Rolls

These lower-fat egg rolls were a favorite request of one of my clients back when I was a personal chef. They can easily be made vegetarian by substituting soy crumbles or Yves brand ground "turkey."

Turkey Egg Rolls

8-10 egg roll wrappers (I used NaSoya brand, but you can usually find these in the refrigerated section of any supermarket near the tofu. You can definitely find them in Asian market for cheap!)

1 lb organic ground turkey

2 cups shredded cole slaw mix OR 1 cup shredded carrot and 1 cup shredded cabbage

2/3 cup teriyaki sauce (as usual, I prefer Soy Vay's Veri Veri Teriyaki, but Trader Joe's has their own version called Soy-Yaki)

1 tsp. garlic powder

1 tsp. onion powder

1/2 tsp. salt or to taste

1/2 tsp. fresh ground pepper

1 tbs. olive or canola oil

1 egg, beaten (or water) for sealing

1/4 cup olive or canola oil for frying

In a skillet over medium-high heat, head oil and add ground turkey. Season with salt, pepper, garlic powder, and onion powder. Saute until turkey is thoroughly cooked (about 4-5 minutes). Add the shredded cabbage and saute 2-3 minutes. Add teriyaki sauce and cook additional 4-5 minutes until liquid is fully absorbed. Set aside to cool. This can be done 1-2 days ahead if you prefer.

Place an egg roll wrapper on a cutting board diagonally (it should look like a diamond in front of you) and brush each edge with a little beaten egg or water. You can brush on additional egg after each step to help seal the rolls. Place about 2 tbs. of turkey and cabbage mixture in a small, horizontal line in the center of the wrapper. Start with the bottom point and fold it up over the just enough to cover the filling. Then fold the left and right corners in towards the middle. Roll the bottom up, then fold the top point down. Make sure to seal well and blot any leaky liquid with a paper towel before frying.

If that sounds confusing, check out Melyssa's demonstration:

In a large skillet, heat 1/4 cup oil over medium-high heat. Place egg rolls in (don't crowd them, the oil must be touching each side of each roll - when things are too close together they will steam instead of fry!) and fry until golden brown and crispy. Turn carefully with tongs and repeat on the other flat side. Using tongs, hold the egg rolls to brown any uncooked edges. Can be kept warm in the oven until you are ready to eat them. Serve with soy or sweet chili dipping sauce of your choice. Great with a cold Asian slaw with a Thai-style peanut dressing.