Sassy Egg Rolls
2 packages Egg Roll Wraps (20 count each)
1 lb. ground turkey
2 packages coleslaw mix (cabbage and carrots)
1/2 lb. bean sprouts
1/2 cup green onions, chopped
1/4 cup oyster sauce
1/4 cup soy sauce
1 tbsp sesame oil
Canola Oil for frying
Non stick spray, if baking
Olive oil, if baking
Preheat oil in a stockpot to 325 degrees. While oil is heating brown ground turkey in a large skillet. Once it is browned, add in green onions and cabbage. Toss until cabbage is wilted and then add in the bean sprouts. Add the soy sauce, oyster sauce and sesame oil and toss with vegetables. Remove from heat.
To make egg rolls:
Place one egg roll sheet on a cutting board with one corner facing up (in a diamond shape setting on cutting board.) Place 2 tablespoons of cabbage/meat mixture in the center (running left to right. Dip your finger in a bowl of water and run around the edges. To roll: Lift the bottom corner and fold over meat mixture. Fold in the left and right corners. Roll toward the top and add more water to top corner to seal. Set aside.
Fry each egg roll in oil till golden brown. Remove from oil and drain on sheets of paper towels.
To bake: Preheat oven to 375 degrees. Spray pan with nonstick cooking spray. Brush rolls with olive oil and bake for 15-20 minutes.