Turkey and Stuffing Egg Rolls

Turkey and Stuffing Egg Rolls
Turkey and Stuffing Egg Rolls might be just the hor d'oeuvre you are searching for. This recipe makes 12 servings with 181 calories, 12g of protein, and 5g of fat each. This recipe covers 9% of your daily requirements of vitamins and minerals. A mixture of freshly thyme leaves, freshly rosemary leaves, freshly rosemary leaves, and a handful of other ingredients are all it takes to make this recipe so flavorful. It will be a hit at your Thanksgiving event. This recipe is typical of Chinese cuisine. From preparation to the plate, this recipe takes around 40 minutes.

Instructions

1
Preheat a deep-fryer to 375 degrees F.
2
In a large bowl add the turkey and the stuffing and mix to combine. In a small bowl, beat the egg with water to form an egg wash.
Ingredients you will need
StuffingStuffing
Whole TurkeyWhole Turkey
WaterWater
EggEgg
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BowlBowl
3
Layout the egg roll wrappers and spoon 2 tablespoons of the turkey mixture onto each wrapper.
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Egg Roll WrappersEgg Roll Wrappers
Whole TurkeyWhole Turkey
4
Brush the edges of the wrappers with egg wash.
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EggEgg
5
Roll tightly, being sure to bring the sides together so the egg roll is tight. Before the final wrap, use some egg wash to seal. Set the finished egg rolls on a platter until ready to fry.
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RollRoll
WrapWrap
EggEgg
6
Fry the egg rolls, in batches, until golden brown and crispy, about 1 to 2 minutes.
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RollRoll
EggEgg
7
Remove the egg rolls to paper towels to drain. Allow to cool and arrange on a serving platter.
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RollRoll
EggEgg
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Paper TowelsPaper Towels
8
Serve with warm Gravy and Cranberry Dipping Sauce.
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Dipping SauceDipping Sauce
CranberriesCranberries
GravyGravy
9
In a large saucepan add the chicken stock and bring to a simmer over low heat.
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Chicken StockChicken Stock
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Sauce PanSauce Pan
10
Remove from the heat and stir in the stuffing and the fresh herbs.
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Fresh HerbsFresh Herbs
StuffingStuffing
11
Mix well.
12
In a medium saucepan heat the butter over medium-high heat.
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ButterButter
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Sauce PanSauce Pan
13
Add the onion and saute until translucent. Reduce the heat and stir in the flour and pepper to make a roux.
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PepperPepper
All Purpose FlourAll Purpose Flour
OnionOnion
14
Add the herbs, turkey stock and salt. Simmer over low heat until the mixture thickens.
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Turkey StockTurkey Stock
HerbsHerbs
SaltSalt
15
In a medium saucepan, add the cranberries, strawberries, sugar and orange juice. Bring to a slight simmer over low heat. Cook until the cranberries pop, about 6 to 8 minutes.
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Orange JuiceOrange Juice
StrawberriesStrawberries
CranberriesCranberries
SugarSugar
PopPop
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Sauce PanSauce Pan
16
Add the cayenne pepper and simmer for an additional 4 to 5 minutes.
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Cayenne PepperCayenne Pepper
17
Remove from the heat and allow to cool.
18
Add to a blender and puree the sauce until velvety and smooth.
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SauceSauce
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BlenderBlender
19
Transfer to a serving bowl.
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BowlBowl
DifficultyExpert
Ready In40 m.
Servings12
Health Score7
CuisinesChineseAsian
Dish TypesSide Dish
OccasionsThanksgiving
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