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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 1 |
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My take on Asian Egg Rolls, I use ground turkey with lots of veggies and bake instead of frying..they turned out very crunchy & so delicious! Ingredients:
1 lb ground turkey or chicken |
1 tsp minced ginger |
2-3 cloves minced garlic |
21/2 cups coleslaw mix |
21/2 cups bean sprouts |
1 carrot, grated |
3 green onions, sliced |
2 tsp toasted sesame oil |
2 tsp sriracha (i used a little more) |
dash chinese 5 spice |
salt & pepper to taste |
olive oil, to brush the egg rolls with |
Directions:
1. In a wok or large skillet, cook ground turkey until done, breaking up while cooking, then drain if needed. Add ginger & garlic, saute for a couple of minutes. Add cole slaw, bean sprouts, carrot, green onions, toasted sesame oil & Sriracha. Mix all ingredients well, add dash Chinese 5 spice and a little salt & pepper to taste. Cook for about 5 - 7 minutes. Let mixture cool. (I made this in the morning put into my fridge and rolled the egg rolls later in the day)
2. Aftre mixture cools, lay 1 egg roll wrapper on flat surface, ( cover your other egg rolls with a damp paper towel) add about 2 tbsp mixture to center of diagonal wrapper. Fold the bottom corner snugly over mixture, then fold in both sides, snugly against filling. Roll wrap and moisten the edges of the last flap. Repeat until all wrappers are done. Spray baking sheet with non-stick cooking spray. Place egg rolls seam side down. Brush the tops with olive oil. Bake in a 400 oven for about 15 minutes or until golden brown.
3. Serve with your favorite hot mustard or chile sauce.
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