Crispy Turkey Egg Rolls

Egg rolls are my go-to comfort food when I’m craving my mom’s cooking. Every now and then she’ll make me a batch and it makes my whole week. I used to help her roll these babies on random weekends as a kid when we’d have a family get-together or church event. They’re easy, fun, and way better than take-out 🙂


1 lb ground turkey
1 pack thawed egg roll wraps
1 cup shredded cabbage
1 cup shredded carrots
1 cup chopped onions
1 tbsp of salt
1 tbsp pepper
1 tbsp of soy sauce
2 chopped cloves of garlic (optional)
1 beaten egg for sealing
1/2 cup of oil (or enough to cover egg rolls) for deep frying
Sweet & sour dipping sauce


Mix turkey, cabbage, carrots, onions, salt/pepper and soy by hand in a large bowl. Set beaten egg aside in a small bowl.
Spoon 1-2 tablespoons of mix into a thawed out egg roll wrap.
Roll tightly (burrito-style) and seal ends with egg wash. Here’s a little pictorial.
Bring oil to medium high heat. Make sure the oil’s hot by adding 1-2 drops of water. If it doesn’t pop, it’s not hot.
Carefully drop 4-5 egg rolls into the oil (or enough to fill pot/pan without overcrowding) and cook until golden brown for 5-7 minutes. Time varies depending on thickness of egg roll.
Remove from oil and drain atop paper towels. Serve w/ sweet & sour sauce.