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My review
Deluxe Egg Rolls
ANNETTER
"After many experiments, this is my ultimate egg roll recipe."
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Ingredients
1 h 5 m servings 206 calsOriginal recipe yields 20 servings
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Directions
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Prep
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Ready In
- Heat oil in a large, heavy saucepan or deep-fryer to 375 degrees F (190 degrees C).
- Place ground turkey, 1/2 the ginger root and approximately 1/2 the garlic in a large, deep skillet. Cook over medium high heat until evenly brown.
- Heat sesame oil in a wok over medium high heat. Stir in remaining ginger and garlic. Mix in bok choy, carrots, green onions and soy sauce. Cook and stir until vegetables are tender but crisp. Remove from heat.
- In a medium bowl, mix ground turkey and bok choy mixture.
- Fill a double thickness of wonton wrappers with approximately 1 tablespoon of the turkey and bok choy mixture. Fold wrappers over the filling, and moisten seam to seal. Repeat with remaining wrappers and filling.
- In small batches, deep fry the filled wontons until crisp and golden brown, 3 to 5 minutes.
Footnotes
- Editor's Note
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
Per Serving: 206 calories; 10.8 g fat; 21.1 g carbohydrates; 6 g protein; 12 mg cholesterol; 248 mg sodium. Full nutrition
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Reviews
Read all reviews 1722 Ratings
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Most helpful positive review
2/2/2002
I used hot chili sesame oil instead of the sesame oil. It gave it a good spicy bite. These were really good a lot better than take out! Will try them again.
Most helpful critical review
3/9/2003
These egg rolls had the look of being straight from the restaurant, but tasted otherwise. They were very bland! I substituted chicken for the turkey, but they could have really used salt! They w...
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2/2/2002
I used hot chili sesame oil instead of the sesame oil. It gave it a good spicy bite. These were really good a lot better than take out! Will try them again.
3/9/2003
These egg rolls had the look of being straight from the restaurant, but tasted otherwise. They were very bland! I substituted chicken for the turkey, but they could have really used salt! They w...
11/23/2005
These were not very good because of the turkey in these. To my knowledge the Chinese always used pork in them, let's keep it that way and I bet you with the ground pork in your recipe these woul...
3/5/2008
My family really liked these! The bok choy instead of cabbage added a wonderful cruch to these. I didn't think these were missing out on flavor at all. I started with 2 T of olive oil in the b...
4/30/2007
This is a good BASE recipe for eggrolls, however it required a few alterations to get my families approval: sub ground chicken for the turkey, instead of bok choy and carrots, use pre-packaged c...
1/30/2011
As written I give this recipe a three, but I feel strongly this could be made into a 5 star recipe. I've made these twice, and both times they've been satisfactory. This time I made them, I used...
6/8/2010
This is a great way to use up extra bok choy from the garden. I sprayed both sides of the eggrolls lightly with olive oil and baked them in the oven at 425 for about 10 min on each side. This ma...