EGG ROLLS

This recipe makes about 6 egg rolls but there will be extra filling which I like to make lettuce wraps with. If you don't want the extra, cut the filling ingredients in half or double the wrap ingredients. Or, you could just make the filling and make lettuce wraps.... healthier!!

3 tablespoons oil
1 pound ground turkey or chicken
2 cloves garlic
1 teaspoon grated ginger
1/4 cup soy sauce (additional may be needed after tasting)
3/4 cup cabbage, shredded
1 medium onion, chopped
1/2 cup water chestnuts, chopped
1/2 cup bean sprouts
1/2 teaspoon sugar

1 cup flour
2 cups water
2 eggs
1/2 teaspoon salt

1 tablespoon flour
2 tablespoons cold water

Oil for deep frying

Add 1-2 tablespoons oil to a large skillet, over medium heat, brown ground turkey with garlic and ginger. Once browned, add soy sauce. Cook for a couple more minutes and remove to a large bowl. Add 1-2 tablespoons oil to same pan over medium heat. Add cabbage and onions and cook until softened, 3-5 minutes. Add water chestnuts, bean sprouts and sugar. Cook for 3-4 minutes, until everything is combined and warm. Add meat back to pan and combine. Taste and add more soy if needed. (I usually add about a 1/4 cup more, but I like it salty). Remove entire mixture to bowl or spread on a cookie sheet to cool.

While filling cools, make wrappers. Combine four, water, eggs and salt and mix well. It will be watery. Warm an 8" non-stick skillet over medium high heat, brush with oil or use cooking spray. Pour batter in pan and swirl to form a thin layer over the bottom of the pan (like making crepes). As it cooks, shake the pan and it will loosen when ready to flip. use tongs or toss pan to flip. Cook second side and then remove from pan. Repeat with remaining batter. each wrapper will cook in 1-2 minutes. It is ok to stack them on top of each other.

When filling cool, combine 1 tablespoon flour and 2 tablespoons water to make a paste and set aside. Lay a wrapper on the counter, pile some of mixture in the low.middle of the wrapper, fold bottom up over filling, fold in edges and roll up. Using flour paste as glue, seal edge of egg roll. Set aside and repeat with remaining egg rolls.

Deep fry over medium to medium high heat until brown and crispy. This takes 5-10 minutes per batch. Remove to draining rack or paper towels. Serve with your favorite dipping sauce. I like soy mixed with wasabi or hot chinese mustard.