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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 175.7
  • Total Fat: 5.8 g
  • Cholesterol: 45.0 mg
  • Sodium: 199.0 mg
  • Total Carbs: 16.9 g
  • Dietary Fiber: 0.8 g
  • Protein: 14.1 g

View full nutritional breakdown of Egg rolls calories by ingredient
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Egg rolls

Submitted by: GIBSONCASA

Introduction

Everyone that has tried these have LOVED them. And I love them!! I took a egg roll recipe that I found on Tasty Kitchen and tweaked it to make it easier and yummier!

I usually fry these but they can be baked as well. I will not be adding oil on here for frying purposes because I don't have any idea how much that works out per egg roll. So, consider this recipe for baked and just know that fried will obviously have quite a bit more calories.
Everyone that has tried these have LOVED them. And I love them!! I took a egg roll recipe that I found on Tasty Kitchen and tweaked it to make it easier and yummier!

I usually fry these but they can be baked as well. I will not be adding oil on here for frying purposes because I don't have any idea how much that works out per egg roll. So, consider this recipe for baked and just know that fried will obviously have quite a bit more calories.

Number of Servings: 20

Ingredients

    2.5 lbs ground turkey
    1/2 medium onion, finely chopped
    2 Tbsp canola oil
    1 Tbsp minced garlic
    1 bag of coleslaw veggies
    Soy Sauce
    Salt
    Pepper
    2 packages large wontons

Directions

(If you are going to fry) Get your deep fryer ready; the oil takes a while to heat. Start heating the oil to 350 degrees.
Brown the ground turkey, onion, and garlic together over medium-high heat. You can use an electric skillet if you have one. I actually use my largest cooking pot.


Add the 2 tablespoons of canola oil to the meat and then add the coleslaw mix and a healthy dash of soy sauce (I use about 1/8-1/4 c.). Saute the veggies until crisp-tender.

Now itís time to season. Start with about 1/2 teaspoon each of salt and pepper; mix well and taste. Tinker with the spices (donít forget the soy sauce!) until thereís a nice depth of flavor.

After everything is cooked together nicely and the veggies are tender, I actually throw the mixture into a colander so it won't be too soupy and then pour the mixture into a large bowl and let cool until barely warm.

Time to roll the egg rolls! Open the package of wrappers and cover with a damp paper towel to keep them soft while you work with them. Place one wrapper on your work surface so it looks like a diamond (not a square). Place about three tablespoons(ish) filling on the bottom third of the wrapper. Lift bottom corner up and over; fold in the sides so it looks like an open envelope. you can moisten the top edges with water and roll up if you like but I have started omitting this step and haven't had a problem. Just place egg roll seam side down.

(At this point you can flash freeze a tray of these and once they are frozen place them in a ziplock bag)

After youíve rolled all the rolls, deep-fry them in 350-degree oil, about 2 1/2 to 3 minutes. I use a 12 inch deep skillet at med/high heat for this and can fry about 8 at a time. Let drain on paper towels; serve hot.

note: Egg rolls are ALWAYS yummier when fried but if you want to be healthier you can bake them and they will still be very delicious. Place the egg rolls seam side down on a baking sheet sprayed with cooking spray. Spray or brush tops of the egg rolls with oil and bake for 20 minutes (375*), turning halfway through.


Serving Size: makes 20 rolls

Number of Servings: 20

Recipe submitted by SparkPeople user GIBSONCASA.






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