- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Yield: 32 pieces
Sometimes, even those of us who usually make everything from scratch need a break. So, in rushing around to create an appetizer for the birthday party of a friend, I came up with this quick, super-easy, and very yummy treat for your cocktail party. I even cheated by purchasing premixed ground turkey meatloaf.
Contents
If you can’t find pre-made mango chutney, for the dipping sauce, make it fresh: One chopped mango combined with two teaspoons of honey, mashed fresh ginger, and garlic, and voilà!
Tip: I prefer to drain fried foods using grocery paper bags rather than paper towels for two reasons:
- Paper bags are recyclable, so I’m actually recycling twice by using them for draining and then putting them in the recycling bin.
- Paper towels can leave fibers on the food, and they cannot go in the recycling bin.
Apologies for the intended lack of scientific measurement. This is truly a feel-it-out recipe.
Ingredients
- 1 pound ground turkey meatloaf (season if you buy plain ground turkey with salt, pepper, basil, and sage)
- 1 onion, chopped, not too finely
- 1 package, 16 ounces of egg roll wrappers
- 8 ounces of shredded cabbage and carrots (ready-to-mix coleslaw bags in the produce section)
- 8 ounces of mung bean sprouts
- 1 bunch of fresh cilantro, washed and dried
- 1 egg, beaten
- Sunflower or peanut oil for frying
- ½ cup sweet mango chutney
- 1 serrano pepper, finely chopped
- 1 teaspoon of soy sauce
Instructions
- On medium-high heat, fry the onion, sprinkled with a dash of salt, in olive oil, until soft and transparent.
- Add the turkey and brown it, making sure to break it into small bits with a spoon.
- Set aside to cool.
- To roll egg rolls, take one wrapper square at a time and place it on a rolling surface with a point toward you.
- Place approximately 2 heaping tablespoons of meat filling, about 1/3 of the way across the wrapper. Add a handful of the shredded cabbage and carrots to the side of the meat, and half a handful of bean sprouts. Add a couple of sprigs of cilantro.
- Begin rolling by folding over the tip to cover the filling, then tucking in the sides. Give it a forward roll away from you, then tuck in the sides again. Repeat until the opposite tip is reached. To seal the egg roll and make sure it doesn’t open during frying, brush the inside tip of the wrapper with the beaten egg.
- Fry using a deep fryer or in a deep frying pan on high heat without overcrowding the pan. Fry until golden at 400ºF and remove to paper towels or paper bags to drain.
- Allow the egg rolls to cool.
- Meanwhile, mix mango chutney, serrano pepper, and soy sauce in a ramekin or small serving bowl.
- Cut each egg roll in half on a sharp diagonal and place on a serving platter with dipping sauce in the center of the platter.
