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Making Egg Rolls

Recently I tried my hand at making egg rolls. I've been wanting to make them for a while. We currently live where there are lots of wonderful, authentic Asian restaurants, but that hasn't always been the case for us. So I'd like to learn how to make a few of our favorite Asian foods just in case they aren't readily available to us:) The things that are my priorities...

Well, this recipe turned out really great! I look forward to making it again.

Egg Rolls
(from my friend Brandi)
1 lb. of ground turkey
1 bag of coleslaw mix
1 package of egg roll wrappers
1 Tbsp. soy sauce
2 Tbsp. sweet & sour sauce
oil for frying
*****
Brown the turkey (I added some minced onion to the meat, too) and drain. Return the turkey to skillet and add the bag of coleslaw mix a little at a time until the while bag is mixed in and wilted. Stir in the soy sauce and sweet & sour sauce.
Next, follow the directions on the egg roll wrapper package for how to roll and seal (it's sort of like folding an envelope). Don't forget to dip your finger in water for the last edge of the wrapper to seal it.
Heat about 1" of oil in a skillet~get it hot enough to sizzle when you test it with a water droplet. Then gently place the egg rolls into the oil, seam side down. Flip them using tongs when they have browned on one side. When both sides are browned, place them on paper towels to drain. Serve with sweet and sour sauce or sriracha sauce (I'm in love with sriracha!!).
Makes about 16 egg rolls.

And that's how you whip up a batch of egg rolls! I hope you enjoy this one as much as we do!


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