Turkey Egg Rolls
Let’s make some turkey egg rolls! You don’t have to wait for the proper season to enjoy turkey, and likewise you don’t have to enjoy this recipe just using turkey as the protein. This works great with any ground meat, or a vegetarian substitute! And the golden mountain seasoning and oyster sauce gives it the subtle Asian flavors you crave.
I used store-bought slaw mix but you could of course make your own with sliced cabbage, carrot, and any other veggies as you wish. Just remember to utilize our cornstarch to keep the egg roll filling to a consistency that you can work with. These can be kept warm in the oven or reheated for another day in the air fryer for that extra crunch. Goes great with any sauce!
Rehydrate packaged noodles in warm water for several minutes, strain, and set aside.
Sweat garlic, ginger, and onions in neutral oil on medium-high for about a minute. Add ground turkey and season with golden mountain, oyster sauce, sesame oil, and sugar. Cook until turkey is fully cooked.
Dip noodles into boiling water for a few seconds to reheat and slice with scissors.
In a mixing bowl, combine slaw mix or sliced cabbage, scallions, noodles, and cooked turkey mix. Toss lightly with cornstarch so the mixture does not fall apart on an egg roll wrapper.
Beat an egg to create the egg wash. Use the egg wash as an adhesive to keep the egg roll together as you roll.
Position the egg roll wrapper like a diamond and apply the egg wash to the two top edges of the diamond. Spoon the turkey mix into the center of your diamond, and create the egg roll by rolling from the bottom midway, then folding each side, then continuing to roll the rest of the way.
Deep fry egg rolls in oil at 350° to 375° until golden brown. Serve with your favorite dipping sauce.