January has come and almost over with already!
I hope everyone has been having a wonderful year so far. As for me, eh. I’ve had my ups and fair share of downs but I just keep swimming. What doesn’t kill you makes you stronger right? I believe so.
I’ve been in Germany for nine months already and I have failed to make one of my all time favorites… EGG ROLLS!! Silly, silly me! I used to help my mother make these when I was younger. She always used ground pork because it was cheaper than other ground meats. Ever since I started making them on my own, I’ve substituted the pork for ground chicken or turkey. Same great taste, just less fat. That’s always good especially since these babies are deep fried in vegetable oil.
- 1lb ground turkey
- 1 small-medium sized cabbage, chopped
- 3 carrots, peeled and grated
- 1 medium yellow onion, diced
- 1 cup of diced green onions
- 1 cup rice vermicelli noodles, softened and chopped
- 2 tbsp ground black pepper
- 2 tbsp kosher salt
- 3 large eggs
- 1 package egg roll/lumpia wrapper, thawed (contains 25-30 sheets)
- vegetable oil for frying
- sweet chili sauce for dipping
- Heat oil in a large deep pan or deep fryer on medium-high heat. In a large bowl, combine all vegetables, ground turkey, salt and pepper and 2 large eggs. Mix well with hands.
- Separate small bowl, add third egg and scramble. This will be used as the “glue” to seal your rolls.
- Pull apart, carefully, the egg roll wrappers. As you’re pulling apart the sheets, place under a moist towel to prevent them from drying out.
- Take one sheet and place on a plate or a clean countertop. Turn it diagonally so one corner is facing you. The corner that is facing you, fold up about 1/4 of the way up. Place about 1tbsp and a half of the filling on the corner you just folded up.
- Fold the two side corners in and roll the filling filled side over as tightly as possible without ripping the wrappers. Dap a little of your scrambled egg on the exposed corner to seal your rolls. Not too much, a little goes a long way. Repeat until all wrappers and filling is used. You should be able to have just enough filling for all the wrappers in the packages.
- Once your oil is ready, fry about 4-5 rolls at a time. They will need room to roll around so do not crowd your pan or deep fryer. Depending on the size of your rolls, it’ll roughly take 5-7 minutes per batch. They will start to float and will turn a nice golden brown. Remember to not have your heat too high. You don’t want the outside golden brown while the inside is still raw.
- Serve with a sweet chili sauce. I add sliced jalapeños into the sauce for a little kick.
If the wrapper rips a little, its okay. As you can see in my tower, there are a few with a little rips exposing the filling. Those little areas will burn a little but do not worry. I think it gives them a little sass, haha. Please be careful when frying your rolls, as always when deep frying anything.