1 package of egg roll wrappers
1 Lb of ground turkey meat
1/2 head of Napa cabbage
1 yellow or white onion
1 carrot
Rice Vinegar
Soy Sauce
Sesame Oil
Sweet chili sauce
Pre-cook the stuffing
Shred the cabbage, online onion, order and carrot in a food processor. Heat a large pan with a couple Tablespoons of sesame oil. Saute onion, unhealthy carrot, cabbage, 2 Tbsp of Soy Sauce, and 2 Tbsp rice vinegar until the vegetables are tender. Set the cabbage mixture aside in a large bowl. In the same pan, saute the turkey in 1 Tbso sesame oil, 2 Tbsp soy sauce, and 2 Tbs rice vinegar until just done. Combine with cabbage in the large bowl.
Make your egg rolls
Lay one piece of egg roll wrapper on a clean surface or cutting board. Place a heaping Tablespoonful diagonally across the center of the wrapper, try to keep it in a neat log. Fold the “top” and “bottom” sides over your stuffing log. Then fold one corner over lengthwise and roll into a neat log. This might take a little practice.
Saute the egg rolls
Heat about 4 Tbsp of sesame oil in a large skillet. Cook each side of the egg roll until brown. Place egg rolls on a cookie sheet. Once all are sauteed, cook the egg rolls another 10 or 15 minutes in the oven at a 350° oven to cook then through.
Eat with sweet chili sauce.
If you have leftover wrappers, fry them in a little bit of sesame or peanut oil and sprinkle with cinnamon and sugar. Also good with sweet chili sauce. Even better with ice cream.