Homemade Turkey Egg Rolls

With Canadian Thanksgiving behind me, and all those turkey leftovers ahead of me, I thought it would be a good idea to make some eggrolls.

Yield: 20 large and 24 medium egg rolls

8 cups shredded cabbage
1  1/2 cups shredded carrot
1 cup shredded celery
1 cup shredded onion
2 cups cooked turkey (or chicken)
3 tbsps soya sauce
2 tsps sesame oil
3 tsps fresh minced ginger
2 tbsps fresh minced garlic
1 tbsps rice wine vinegar
1/2 tsp sugar
2 tsps salt
2 tsps black pepper
2 tsps onion powder
2 tbsps hoisin sauce
vegetable oil for frying

Mix all the shredded vegetables together in a large wok or frying pan and cook 1 minute. Mix soya sauce, sesame oil, ginger, garlic, vinegar, sugar, salt and pepper together and add to the wok.  Cook 1 more minute then spoon the veggies into a colander standing in a large bowl. Don't let it sit long once it's all in the colander you just want the excess liquid removed. If you remove too much your egg rolls will be dry. Reserve the liquid then put the veggies back in the bowl. Add the turkey, onion powder and hoisin sauce. 

Now you're ready to roll! Lay a couple of egg roll wrappers out on your working surface and fill.  I used 2 heaping tbsps for my large egg rolls and just 2 scant tbsps for the medium ones. Keep a bowl of water handy and with your finger just moisten the edges of the wrapper.  Fold a long side up to the middle and the other long side over. Press gently.  Press the sides together starting where the filling is and pressing outwards so as to remove excess air. Press the edges together firmly. 

(You may want to skip ahead to the frying instructions and make one to try.  You can see if you want to add more seasonings or a little of the reserved liquid to the mix.)

Place folded egg rolls on a platter or baking sheet keeping them covered with a dishtowel so they don't dry out. You should also keep the opened package of wrappers covered while you work.  If the wrappers dry they won't seal well.

Now for the fun part *sarcasm. (I don't like deep frying, but ya gotta do what ya gotta do!)

Heat about 1-2" of vegetable oil in a fryer to 375 - 400 F.  Carefully place egg rolls in the hot oil. Don't pack your fryer. Mine's a small one so only two at a time.  Cook 3 minutes per side then remove to a paper towel lined baking sheet.

As you can see, these are not super golden as I planned to freeze some.  When they are re-heated they will brown more.

So like I said, I froze these in a single layer in ziplok baggies. To use, bake from frozen in a 425 F oven for 15-20 minutes if you're not eating them right away. And don't forget to serve with plum sauce.