Homemade Egg Rolls
We love Chinese cuisine, but we don't love eating out. These homemade egg rolls stuffed with vegetables, lean ground turkey, and a healthier sauce satisfy our Chinese cravings without all of the additives. They are rolled up and fried in avocado oil to golden crispy perfection. You will surely fall in love at first crunchy, juicy bite!
Ingredients
- 1 lb. lean ground turkey
- 2 cups cabbage, grated or rinely chopped
- 1 cup carrots, grated or finely chopped
- 1/2 cup celery, finely chopped
- 4 cloves garlic, minced or pressed through a garlic press
- 1/3 cup good quality maple syrup
- 2 1/2 Tbs. coconut aminos
- 1 tsp. 100% pure sesame seed oil
- 1 tsp. ground ginger
- 16 egg roll wrappers
- 2 Tbs. unbleached all- purpose flour
- 2 Tbs. water
- Avocado oil or cooking oil of your choice
Instructions
- Grate or chop the cabbage and carrots. Chop the celery. Using a food processor makes this step so much easier. Mince or press the garlic.
- Heat a medium or large size skillet on medium heat. When the skillet is hot, add the ground turkey and break it up into small crumbles. Cook the turkey for about 4 minutes.
- Next, add the cabbage, carrots, and celery to the skillet with the turkey. Mix everything together and cook for another 5 minutes. Meanwhile, in a small mixing bowl, whisk together the maple syrup, coconut aminos, sesame oil, and ground ginger.
- Next, add the garlic and sauce mixture. Stir everything together. Reduce the heat to low and simmer for about 5 minutes.
- Meanwhile, prepare your work surface. A clean counter or large cutting board works for the next step. Prepare a few damp paper towels and set them on your work surface. Open the egg roll wraps, remove them from the package, and set them on your work surface. Cover them with one of the damp paper towels (keep them covered while you are assembling the egg rolls so they won't dry out). Mix the flour and water together in a small bowl to form a paste.
- Turn the mixture off and allow it to cool a bit.
- After the mixture is cooled enough to work with, begin assembling the egg rolls one at a time. Lay one of the wraps flat on your work surface. Spoon about three tablespoons of the meat and veggie mixture into the center of the wrap. Spread the mixture out in a diagonal line between two corners of the wrap. I find that using clean hands is the easiest way to do this. However, it does get messy. Wipe your fingers with the damp paper towels as needed. Once the mixture is spread out, fold in the two corners that the mixture is pointing to. Fold one of the unfolded corners up so you get something that looks like an opened envelope. Brush a little of the flour paste on the edges and corner that are still laying flat on the cutting board. Now roll and gently press to seal with the flour paste. Think of the process like rolling a burrito. Continue until the meat and veggie mixture is gone.
- Heat about 1-2 inches of avocado oil in a skillet (I like to use a cast iron skillet) to 350°. When the oil is hot, begin adding the egg rolls one at a time to the oil. Use a pair of tongs to gently place the exposed corner side down in the skillet. Fry for about 3 minutes or so until golden brown on one side. Gently turn each egg roll over and cook for the same time on the other side. After the rolls have cooked on both sides, transfer to a wire rack or paper towel to drain off any excess oil. Continue cooking the remaining egg rolls in batches.
- Serve with your favorite sides and dipping sauces and enjoy.