READY IN ABOUT 1¼ hrs

Deluxe Egg Rolls

Read Reviews (17)

"After many experiments, this is my ultimate egg roll recipe." — ANNETTER

Directions

Heat oil in a large, heavy saucepan or deep-fryer to 375 degrees F (190 degrees C).
Place ground turkey, 1/2 the ginger root and approximately 1/2 the garlic in a large, deep skillet. Cook over medium high heat until evenly brown.
Heat sesame oil in a wok over medium high heat. Stir in remaining ginger and garlic. Mix in bok choy, carrots, green onions and soy sauce. Cook and stir until vegetables are tender but crisp. Remove from heat.
In a medium bowl, mix ground turkey and bok choy mixture.
Fill a double thickness of wonton wrappers with approximately 1 tablespoon of the turkey and bok choy mixture. Fold wrappers over the filling, and moisten seam to seal. Repeat with remaining wrappers and filling.
In small batches, deep fry the filled wontons until crisp and golden brown, 3 to 5 minutes.

Kitchen-Friendly View

PREP 45 mins
COOK 20 mins
READY IN 1 hr 5 mins

Footnotes

Editor's Note
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Reviews More Reviews

Most Helpful Positive Review

Jan 25, 2004

I used hot chili sesame oil instead of the sesame oil. It gave it a good spicy bite. These were really good a lot better than take out! Will try them again.

—EArana

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Most Helpful Critical Review

Jan 25, 2004

These egg rolls had the look of being straight from the restaurant, but tasted otherwise. They were very bland! I substituted chicken for the turkey, but they could have really used salt! They were very gingery also...The vegetable combination is nice and I will make them again, altering the recipe a little bit.

—JCRUCE22

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22 Ratings

Jan 25, 2004

these were pretty bland and boring.

—PANIKUSS

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Nov 23, 2005

These were not very good because of the turkey in these. To my knowledge the Chinese always used pork in them, let's keep it that way and I bet you with the ground pork in your recipe these would be sensational!!!!!!!!!!!!!!!!!!

—Chuck

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Mar 05, 2008

My family really liked these! The bok choy instead of cabbage added a wonderful cruch to these. I didn't think these were missing out on flavor at all. I started with 2 T of olive oil in the bottom of a small skillet then added 1 lb of Jenni-O frozen turkey. I seasoned the meat with onion powder, garlice powder, and Lawrey's seasoning salt. I drained the meat once it was cooked through. I chose not to pre cook my veggies and used egg roll wrappers instead of doubling won ton wrappers. These turned out moist, full of flavor, and great crunch! Even after doubling the recipe I had no left overs! We will definitly be making these again.

—Mikhael

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Jan 31, 2011

As written I give this recipe a three, but I feel strongly this could be made into a 5 star recipe. I've made these twice, and both times they've been satisfactory. This time I made them, I used a bag of coleslaw mix, and I shredded an extra carrot to go into them. I've also used regular ginger powder instead of buying ginger root since that's what I've had on hand. I put the ginger in to taste. I also added in salt, a little bit of garlic, onion powder, and several dashes of soy sauce and worcestershire sauce. Unfortunately I thought I had green onions, but didn't have any so I had to leave them out. They still tasted fine without them. In making these egg rolls twice I've learned that over seasoning them is better than under seasoning them. Don't be afraid to really spruce up the filling with spices and seasonings. Next time I'm going to go a little bolder with the flavor. **A forewarning: DO NOT STUFF THE WONTONS UNTIL YOU ARE READY TO FRY THEM. The wrappers will get wet and not fry properly if they sit for too long.**

—MrsChmerkovskiy

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Jun 08, 2010

This is a great way to use up extra bok choy from the garden. I sprayed both sides of the eggrolls lightly with olive oil and baked them in the oven at 425 for about 10 min on each side. This made them crispy & a bit healthier. Next time I will use full side eggroll wrappers.

—Star

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Apr 30, 2007

This is a good BASE recipe for eggrolls, however it required a few alterations to get my families approval: sub ground chicken for the turkey, instead of bok choy and carrots, use pre-packaged coleslaw mix, for more flavor triple the green onions and add cilantro and a few dashes of worsteshire and soy sauce.

—Khristin

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Nutrition

Calories
206 kcal
10%

Carbohydrates
21.1 g
7%

Cholesterol
12 mg
4%

Fat
10.8 g
17%

Fiber
1.2 g
5%

Protein
6 g
12%

Sodium
248 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Deluxe Egg Rolls

Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories: 206
Calories from Fat: 97

% Daily Value *
Total Fat 10.8g 17 %
Saturated Fat 1.5g 8 %
Cholesterol 12mg 4 %
Sodium 248mg 10 %
Potassium 182mg 5 %
Total Carbohydrates 21.1g 7 %
Dietary Fiber 1.2g 5 %
Protein 6g 12 %
** Sugars 0.7g
Vitamin A 52 %
Vitamin C 33 %
Calcium 8 %
Iron 17 %
Thiamin 20 %
Niacin 28 %
Vitamin B6 9 %
Magnesium 6 %
Folate 33 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.