Preparation:

Make dipping sauce: Combine vinegar, hot peppers, sugar, and salt in a small pan and mix well. Boil for one minute. Add soy sauce and green onions. Cool.

Prepare vegetables: Remove seeds and pith from red bell pepper. Slice into thin matchstick pieces. Slice carrot into thin matchstick pieces. Or, you may want to use a mandolin vegetable slicer. Slice cabbage thinly.

Mix filling sauce: Mix soy sauce, sugar, and cornstarch together in small bowl. Set aside.

Cook filling: Sauté ground turkey, ginger, and garlic in 1 Tbsp vegetable oil and cook for 5 minutes over medium high heat, stirring. Remove from pan. Sauté carrots in 1 Tbsp vegetable oil over medium high heat for one minute. Add remaining vegetables and cook for 2 minutes, stirring constantly. Add soy sauce mixture to vegetables. Heat to boil. Add cooked turkey and mix.

Assemble egg rolls: Lay a wrapper on surface, diagonally. Put 1 heaping Tbsp filling in the center. Fold corner over filling. Fold up both sides. Moisten edges of last flap. Roll up tightly. Place egg roll with the loose flap side down to help it seal. Cover with a towel until ready to cook.

Cook egg rolls: Heat 4 cups oil in frying pan or wok to 375° F. Cook batches of egg rolls until they are golden brown on one side. Turn them over and cook until golden on the other side. Remove and drain on paper towels. Serve warm with dipping sauce or sweet and sour sauce.

Servings: 10
Source:
Submitted by: Recipe Group Member
Date:

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