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11Ingredients
40Minutes
960Calories
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Ingredients
US|METRIC
10 SERVINGS
- 1 lb. ground turkey (or pork… or chicken.. whatevs)
- 1 tsp. ground ginger
- 1/2 tsp. garlic salt
- 1/2 tsp. onion powder
- 1/2 tsp. salt
- 2 1/2 cups shredded cabbage (about a quarter-head)
- 1 cup shredded carrots
- 1 qt. peanut oil (— now this stuff is expen$ive, if you want to save the pennies, just buy a 1 1/2 pint bottle like I did and cook only a few rolls at a time. But I’m telling you, peanut oil is the way to go.)
- 1 Tbsp. flour
- 1 Tbsp. water
- 12 egg roll wrappers (depends on how big/stuffed you want them — we ended up with 12)
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NutritionView More
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960Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories960Calories from Fat820 |
% DAILY VALUE |
Total Fat91g140% |
Saturated Fat16g80% |
Trans Fat |
Cholesterol40mg13% |
Sodium390mg16% |
Potassium220mg6% |
Protein12g |
Calories from Fat820 |
% DAILY VALUE |
Total Carbohydrate26g9% |
Dietary Fiber2g8% |
Sugars1g |
Vitamin A40% |
Vitamin C20% |
Calcium4% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(13)
Richard 2 years ago
Really good egg role, although it’s not necessarily your Favorite Chinese restaurant taste. Nevertheless worth making again.
Max Mandel 4 years ago
I wasn’t sure what to do with the spices and the shape was harder to form. I didn’t turn them over every ten seconds I just turned them over when they were brown. They turned out pretty well if a little misshapen but not as good as they could be.
Sam Y 4 years ago
Awesome but I added more of each spice and made enough for the entire package off wraps. Just be careful if you stack your freshly rolled egg rolls in a bowl before frying...there’s a chance of sticking...and you definitely don’t want that.
Zarra Panjwani 4 years ago
Really good added soy sauce to meat when cooking paired rolls with sweet chili sauce
Kiara 4 years ago
I made this recipe for Easter and I thought it was so easy to follow and turned out really good! I haven't made egg rolls in a long time because the amount of work and prep it takes to make them, but with this recipe it makes it so easy I don't have to be afraid to make them even on a weeknight! I had one issue with the egg rolls sticking to my pan when frying, the first couple I made broke apart, still edible, but a little upsetting. I realized if you keep the egg rolls moving in the oil (just keep rolling them), then they won't stick and break apart. Turned out great, they even taste good reheated (but I would recommend the oven over the microwave) :)
Pat 5 years ago
these were easy to make and they came out great! If you dont fry them, you can stash them in the fridge/freezer for later.
Alex McCracken 5 years ago
Ended up being as bomb as my local chinese buffet. I doubled the recipe and was able to get 2 full packs out of it (48 in total). Freeze's well and reheats at 450 5 mins each side then 5 mins to cool tasting just as good as the first time.