Egg Rolls

Ingredients

• 1 lb 93% lean ground turkey
• 1 1/2 Tbsp vegetable oil
• Salt
• 3/4 cup chopped bell pepper
• 2 tsp minced garlic
• 1 1/2 tsp peeled and minced ginger
• 2/3 cup diced green onions
• 2 cups shredded green cabbage
• 1 cup matchstick carrots
• 1 Tbsp soy sauce
• 1 1/2 tsp sesame oil
• 1/2 tsp Chinese five spice
• 20 egg roll wrappers
• 1 egg, beaten
• Vegetable oil for frying
• Sweet and sour sauce or other asian dipping sauce, such as La Choy brand for serving, optional

Directions

1. Warm 1/2 Tbsp oil in a 12-inch saute pan or deep skillet. Add the turkey and cook it, breaking it up as it browns, until no longer raw. Move it to a plate.
2. In the same empty pan, heat the remaining 1 Tbsp oil over medium high heat. Add the bell pepper and cook for 1 minute, then stir in the green onions, garlic and ginger and cook for 30 seconds. Add the cabbage and carrots, and saute just until they soften, about 1 – 2 minutes.
3. Add the turkey back to the pan with the vegetables. Pour in the soy sauce and sesame oil, sprinkle in the Chinese five spice, and toss everything together. Spread the mixture onto a long sheet of foil and let it cool for about 10 minutes.
4. Pour oil into a pot so it reaches about 1 1/2 – 2 inches up the sides, then heat it to 370 degrees. If you are baking the egg rolls instead, heat the oven to 425 degrees and grease an 18 by 13 – inch baking sheet.
5. While the oil heats, set one egg roll wrapper on a clean work surface. Spoon a horizontal line of a scant 1/4 cup filling across the center. With your fingertip, brush a little beaten egg onto the top corner and the left and right corners so the wrapper will seal.
6. Bring the bottom corner up over the filling, then fold in the right and left corners to close the sides, like an envelope. Use your fingertips to tuck the filling in firmly, then roll it up snugly. Continue with the rest of the wrappers and filling.
7. For frying, cook the egg rolls in batches of 5, turning once midway, until they are golden. The total frying time should be about 2 – 3 minutes. Transfer them to paper towels to drain.
8. For baking, arrange the egg rolls on the prepared baking sheet and brush both sides with 1 1/2 Tbsp oil total. Bake in the heated oven for 11 minutes, or until golden, then turn them over and bake until crisp and golden on the second side, about 7 – 9 minutes more.
9. Let the egg rolls cool a little, since they will be very hot at first, then serve warm with sweet and sour sauce.