You had me at BACON! Sharing my Thanksgiving trend for those who want to keep…
TThe air fryer makes this a not-so-guilty pleasure. It’s one thing that gets everyone excited when ordering takeout. This should not be the downfall to your healthy meal. These lean veggie (or turkey ) Asian inspired egg rolls will give you the fix you need without the regret.
I have to say, I would be just as confused with this recipe as you may be if you’re reading it for the first time and never tried it. Also, I really want to point out that I never claimed any of this food to be authentic. I am not professionally trained in any cuisine so this was just a ‘try as we go’ recipe that seemed to work!
This post is also going to be a shout out to someone VERY talented in the egg roll world – and I in no way shape or form am in the same league with her. One of my coworkers is the master of homemade, AUTHENTIC, egg rolls! She definitely is an encourager of my food, but we agree that I am taking some unique routes that may not align with hers 🙂
The greatest part of these egg rolls is that they are versatile in their filling. Of course you don’t always have to go the Asian-inspired route. Egg rolls can really be stuffed with anything you prefer. I have made these with turkey, meat-less and most recently, with a plant-based “meat”. All turned out great but I definitely think pork, shrimp or tofu would work as long as the flavors are there in the seasonings.
Egg rolls can also be tricky if you are not careful. Here are some tips that worked the BEST when making these:
- Lightly coat the inside edges of the wrapper with water or whisked eggs so that they seal more tightly when the rolls are wrapped and rolled.
- Allow the filling to cool before stuffing the wrappers. If you fill the egg rolls with hot stuffing the steam will cause excess moisture in the roll and allow for soggy and wet egg rolls.
- The wrapping technique is similar to the way you would roll a burrito. Keeping everything tight and close to the center helps. For egg roll wrapping, set aside a small bowl of water and lay an egg roll wrapper out on a dry surface. Using your finger, water every edge of the egg roll wrapper. Add 1/4 cup of turkey mixture in the middle, towards one of the corners of the egg roll wrapper. Fold that edge over the turkey mixture and then fold in the left and right corners into the center. Keeping everything tight, continue to roll the wrapper towards the untouched side until sealed. Set aside until all are complete.
Here are some other great recipes to pair with these egg rolls:
- Cauliflower Fried Rice
- Sweet & Spicy Sesame Chicken
- Coming Soon! Air Fried Crab Rangoon
- Spicy Chicken Wonton Soup
- Chicken Satay & Light Peanut Sauce
As for those of us who just want the sensation of an egg roll, KNOWING it’s not going to be a guilty treat, this recipe can work for you. It packs all the same flavors but just a lot less calories. I assure you that they are still decent in size too because sometimes it does matter…
Asian Turkey Egg rolls
- 1 tablespoon olive oil
- 1 pound ground turkey lean
- 3 tablespoons hoisin divided
- tablespoon soy sauce
- 2 tablespoons garlic minced, divided
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ cup onion diced
- 6 mushrooms finely chopped
- 3 ½ cups cabbage mix
- 25 slices water chestnuts chopped
- 20 egg roll wrappers
- ¼ water
- salt & pepper to taste
- Heat a large pan on medium-high heat for 1-2 minutes with olive oil. Add ground turkey, 2 tablespoons of hoisin, soy sauce, garlic, ginger, salt and pepper. Cook for 4 minutes until turkey starts to brown. Add shredded carrots and cook for another 3-4 minutes. Transfer turkey to a large bowl and let cool.
- Spray down the same skillet with non stick cooking spray and add onions with a dash of salt and pepper. Let cook for 2-4 minutes on medium high until onions become translucent. Add garlic and cook another 1-2 minutes. Then add chopped mushrooms and continue to cook for 2-3 minutes. When the mushrooms are done, season with salt and pepper and add to the bowl of turkey mixture.
- Spray down the same skillet again and add cabbage mix. Cook down for 3 minutes and then add chopped water chestnuts. Continue to cook down for 3 more minutes and then add 1 tablespoon of hoisin sauce. Stir and cook for an additional minute. Remove from heat and add to the turkey mixture.
- Let all ingredients cool. Add salt and pepper for taste if needed.
- **Tip: If accumulated liquid is there, drain or strain to make sure that all the mixture is clear of additional moisture and liquid.**
- For egg roll wrapping, set aside a small bowl of water and lay an egg roll wrapper out on a dry surface. Using your finger, water every edge of the egg roll wrapper. Add 1/4 cup of turkey mixture in the middle, towards one of the corners of the egg roll wrapper. Fold that edge over the turkey mixture and then fold in the left and right corners into the center. Keeping everything tight, continue to roll the wrapper towards the untouched side until sealed. Set aside until all are complete.
- Set air fryer to 370-380° depending on the increments. Place 4-6 egg rolls in the fryer basket and spray with non stick cooking spray or brush with olive oil. Cook for 6 minutes on one side and then flip and cook for another 5-7 minutes on the other side. After flipping, check at the 5 minute mark (11 minutes total). If they look crispy, no need to keep cooking. Set on a paper towel. Serve with any Asian dipping sauce, or as a side to stir fry!
- This recipe has ONLY been tested in an air fryer but I can bet that the oven would work just fine.
- I tried this recipe a few times and I can’t figure out why the last time I made these I really had issues in the air fryer. I do believe that there needs to be some babysitting with these. Try not to crowd them but also make sure there are multiples in the basket. The first time I made them they were irresistible and PERFECT!
- ****I say all of this because disclaimer – all air fryers, ovens, etc. can work differently.
- I also think there is a need to have a little oil or non stick spray on them while they are cooking or else they dry out and get charred fast.
- Wrapping – not the expert but I love burritos so I wrapped these the same as a burrito and tried to get them as tight as possible. Always lay seam side down on the basket or wherever you cook them or they will open up. I wasn’t thinking straight and did the opposite and that was not the smartest thing.