Deluxe Egg Rolls

Deluxe Egg Rolls Recipe

Egg Roll Recipe Ingredients

* 2 quarts oil for deep frying
* 1/2 pound ground turkey
* 2 tablespoons chopped fresh ginger root
* 3 cloves garlic, peeled and minced
* 2 teaspoons sesame oil
* 1 medium head bok choy, shredded
* 3/4 cup shredded carrots
* 2 green onions, finely chopped
* 1 teaspoon soy sauce
* 2 (12 ounce) packages wonton wrappers

Egg Roll Recipe Instructions

1. Heat oil in a large, heavy saucepan or deep-fryer to 375 degrees F (190 degrees C).
2. 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.
3. 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.
4. In a medium bowl, mix ground turkey and bok choy mixture.
5. 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.
6. In small batches, deep fry the filled wontons until crisp and golden brown, 3 to 5 minutes.
The egg roll recipe is ready to serve ! Enjoy it !



Egg Roll Recipe Ingredients
  • 1 1/2 teaspoons salt
  • 1 cup medium barley
  • 2 teaspoons grated fresh ginger or
  • 1/2 teaspoon ground ginger
  • 3 tablespoons sesame or vegetable oil
  • 4 scallions, sliced
  • 1 red pepper, chopped
  • 1/2 pound bok choy, shredded
  • 1 tablespoon rice wine or white wine vinegar
  • 1 (16 oz.) package prepared egg roll wrappers
  • oil for frying

Egg Roll Recipe Instructions
In a saucepan bring 4 cups water and 1/2 teaspoon salt to boiling. Add barley; reduce heat, cover and simmer 45 minutes until barley is tender and water is absorbed. In skillet cook ginger in oil one minute. Add scallions and red pepper.
Cook, stirring until vegetables are crisp-tender. Add shredded bok choy; cook one minute until wilted.
Remove from heat. Stir in rice vinegar, 1 teaspoon salt and barley. For each roll, brush egg roll wrapper with 1 teaspoon water. Place scant 1/2 cup barley mixture horizontally across center of wrapper, leaving 2 inch border on all sides. Fold corner tightly over fillings, then overlap right and left corners. Roll up tightly to enclose filling.

Repeat with remaining barley mixture and wrappers.
In deep skillet heat 1 inch oil to 375 degrees F. Fry rolls in batches until golden and crisp, turning once. Drain
on paper towels.
Serve egg rolls with soy sauce, if desired. Makes 12 egg rolls. Enjoy it ! Nice !