Baked Turkey Egg Rolls
Thanksgiving is this week, and we all know that we’re going to have some leftovers. Typically, that means we’re eating turkey sandwiches for several days, to the point that we wish we’d never see turkey again. But here’s a great alternative that will keep you loving the bird and excited for eating leftovers.
Ingredients:
2 tablespoons Olive Oil
3 garlic cloves, Minced
16 oz. bag Coleslaw Mix
2 cups cooked Shredded Turkey
½ teaspoon fresh grated Ginger
2 tablespoons Soy Sauce or Liquid Aminos (more or less to taste)
12-14 Egg Roll Wrappers
Directions:
Heat the oil in a large skillet over medium heat. Add the garlic and ginger, and cook until fragrant, about 30 seconds. Toss in the coleslaw and turkey. Cook until the coleslaw is just soft but still crunchy. Add the soy sauce and cook until just heated, about 1 more minute. Remove from the heat and set aside.
Preheat oven to 425 degrees F with oven rack in the center. Fill a small bowl with water. Place about 3 tablespoons of the turkey filling in an egg roll wrapper. Dip your finger in the water and moisten the corners of the egg roll. Roll and seal the egg roll then place on a baking sheet. Repeat with the remaining filling and egg roll wrappers. Bake for 13-15 minutes, or until golden. Serve immediately.
Freezer instructions: Let baked egg rolls cool, then freeze in a single layer for 1 hour. Transfer to a freezer bag and store for up to 3 months. To reheat: Bake in a preheated 400 degree oven for 10-15 minutes.
