Episode 22 - Turkey Egg Rolls
This dish is rated Fleshig and can be eaten with meat meals only.

Supplies

  • Measuring Cup
  • Grater
  • 1 large frying pan
  • Bowl
  • Paper Towel

Ingredients

  • 1 package egg roll wrappers
  • Water
  • 1 tbs. vegtable oil

Filling Ingredients

  • 2 1/2 cups diced cooked turkey or cooked chicken
  • 3/4 cup diced onions
  • 1/2 cup diced celery
  • 1/2 cup shredded carrots
  • 1 tbs. vegtable oil
  • 1/4 tsp. garlic powder
  • 2 Large Eggs
  • dash of salt or pepper (optional)

Procedure

Filling Procedure

  1. Heat frying pan on medium high.
  2. When frying pan is heated, add vegetable oil.
  3. Add onions, celery, and carrots into the hot frying pan and sautee for 2 - 3 minutes and stir mixture.
  4. Add diced turkey or chicken leftover to the frying pan mixture and sautee for 1 minute more.
  5. Put mixture from frying pan into a bowl.
  6. Add garlic powder
  7. Add salt or pepper to taste.
  8. Beat eggs slightly and add.
  9. Stir mixture and let cool.

Main Procedure

  1. Place eggroll wrapper on plate at an angle so it forms a diamond.
  2. Place 2 tbs. of filling on each wrapper.
  3. Roll from the lower edge of the diamond over the mixture then each side.
  4. Take a little water and place along the edges of the wrapper, roll so that it will seal.
  5. Heat frying pan and add 1 tbs. of vegetable oil on medium heat making sure to have seam side down.
  6. Fry til slightly brown and turn over.
  7. Place on paper plate covered with paper towel.

    NOTE: Check out wrapping instructions on the back of the eggroll wrapper package.

Serve with Cranberry Sauce which has been broken up with a fork and heated with 2 tbs. of water in a small saucepan, or serve with duck sauce mixed with 2 tbs. water and heated..

Makes 6 - 8 servings, enough for 2 each.

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