Turkey & veggie egg rolls

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Breathe new life into your holiday leftovers with these Turkey Veggie Egg Rolls! If you’re wondering how to make the most of your leftover turkey, this recipe offers a delicious and inventive solution. These egg rolls are packed with a savory filling of shredded turkey and fresh vegetables, all wrapped up in a crispy, golden wrapper. The best part? They’re incredibly easy to prepare, making them an ideal choice whether you’re looking for a quick snack, a fun appetizer, or a light meal.

This recipe is wonderfully flexible—you can use whatever veggies you have on hand or even opt for a packaged coleslaw mix to save time. In under 40 minutes, you’ll have a batch of hot, crunchy egg rolls that are perfect for dipping in your favorite sauce. The combination of flavors and textures is sure to be a hit with family and friends, turning ordinary leftovers into something truly special. Whether you’re entertaining or just want a simple, tasty way to use up that turkey, these egg rolls are a must-try.

Prep time: 15 minutes Cook time: 20 minutes

Total time: 35 minutes Yields: 18 egg rolls

Ingredients

• 2 tablespoons vegetable oil, plus more for deep frying (approximately 1 cup for a 10-inch skillet)

• 2 cups shredded turkey

• ½   teaspoon crushed red pepper flakes

• ½ tablespoon fresh grated ginger

• 3 cloves garlic, minced

• 1 Tablespoon rice vinegar

• 1 tablespoon sriracha (optional)

• 2 teaspoon low-sodium soy sauce

• 2 cups finely chopped cabbage

• ½  cup shredded carrots

• ½  cup bean sprouts (optional)

• Salt to taste

• 18-20 premade egg roll wrappers

Note: You can substitute the fresh vegetables (cabbage, carrots, bean sprouts) with packaged coleslaw mix.

Directions

Prepare the Filling:

1. Heat a large pan over medium-high heat. Add 2 tablespoons of vegetable oil.

2. Once the oil is hot, add the crushed red pepper flakes, garlic, ginger, rice vinegar, sriracha (if using), soy sauce, cooked turkey, and salt. Cook for 2-3 minutes until the turkey starts to brown and the spices are fragrant.

3. Stir in the chopped cabbage, shredded carrots, and bean sprouts. Cook for an additional 3-4 minutes until the vegetables are tender but still have a bit of crunch.

4. Transfer the turkey and vegetable mixture to a bowl and let it cool slightly.

Assemble the Egg Rolls:

1. Place an egg roll wrapper on a dry, clean surface with one corner pointing toward you (like a diamond shape).

2. Spoon 3-4 tablespoons of the turkey and vegetable filling into the center of the wrapper.

3. Fold the side corners of the wrapper over the filling, then fold the bottom corner up toward the center.

4. Tightly roll the wrapper up toward the top corner, leaving a small edge exposed.

5. Dab a little water or egg yolk on the edge to seal the egg roll. Repeat with the remaining wrappers and filling.

Fry the Egg Rolls:

1. Heat about 1 cup of vegetable oil in a 10-inch skillet over medium-high heat.

2. Once the oil is hot, carefully add the egg rolls in batches, frying until the wrappers are golden brown and crispy on all sides, about 2-3 minutes per side.

3. Remove the egg rolls from the skillet and drain on a paper towel-lined plate.

Serve:

Serve the egg rolls hot or at room temperature with sweet chili sauce, and enjoy!

Easy Sweet Chili Sauce (optional)

Ingredients:

• 1/2 cup rice vinegar

• 1/2 cup water

• 1/2 cup sugar

• 2 tablespoons chili garlic sauce or sambal oelek 

• 2 cloves garlic, minced

• 1 tablespoon soy sauce

• 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

Instructions:

1. Combine Ingredients: In a small saucepan, combine rice vinegar, water, sugar, chili garlic sauce, minced garlic, and soy sauce. Stir well.

2. Cook the Sauce: Place the saucepan over medium heat. Bring the mixture to a simmer, stirring occasionally, until the sugar is completely dissolved.

3. Thicken the Sauce: Slowly add the cornstarch mixture to the saucepan while stirring. Continue to cook, stirring constantly, until the sauce thickens to your desired consistency (about 2-3 minutes).

4. Cool and Serve: Remove from heat and let the sauce cool. The sauce will thicken slightly as it cools. Once cooled, transfer to a jar or container and store in the refrigerator.