Description
A tasty way to re-purpose leftover turkey.
Ingredients
- 1 cup Chopped Cooked Turkey
- 2 cups Finely Shredded Green Cabbage
- ¼ cups Diced Carrots
- 2 Green Onions, Chopped (Including The Green Parts Of The Onion)
- ¼ cups Diced Celery
- 2 cloves Diced Garlic
- 3 Tablespoons Oyster Sauce
- ½ teaspoons Ground Ginger (Or Triple This Amount If You Use Diced Fresh Ginger)
- 5 dashes Salt
- 5 dashes Ground Black Pepper
- 8 Egg Roll Wrappers
- ½ cups Canola Oil (Amount May Vary Depending On The Size Of The Skillet Used)
Preparation
In a medium size bowl add the turkey, cabbage, carrots, green onions, celery, garlic, oyster sauce, ginger, salt and pepper. Stir together.
Lay out an egg roll wrapper on a plate so that it looks like a diamond shape (rather than a square). Add 1/8 of the turkey mixture to the middle of the egg roll wrapper in a line that runs to within about 1 inch from the left and right sides of the wrapper. Fold the bottom corner over the turkey mixture. Then fold the left and right edges of the wrapper in towards the middle. Then roll the entire egg roll until it’s tight. Set aside. Repeat with the rest of the wrappers and filling.
In a medium size pan, add the canola oil and set the heat on medium heat. Once hot, add egg rolls (don’t crowd the pan). Fry all sides of the egg rolls until they are a light golden color. Remove from the pan and lay them on to a plate with a paper towel. Repeat cooking the rest.
Serve warm with your favorite dipping sauce, or ketchup with a side of hot mustard.
