© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
As needed nonstick cooking spray
2 tbsp canola oil
1/2 lb GROUND TURKEY
1 c finely chopped sweet onion
1 tsp minced fresh garlic
1 (12-oz) bag broccoli slaw
2 tbsp chunky hot salsa
1/2 tsp freshly ground black pepper
16 Egg roll wrappers
1 medium lime
2/3 c peach preserves
1/4 tsp cayenne pepper sauce
In 12-inch nonstick skillet, heat oil over medium-high heat. Cook turkey and onion, stirring occasionally, until turkey is brown and onion is tender, about 5 minutes. Add minced garlic and sauté until garlic is fragrant, about 45 seconds.
Add broccoli slaw and cook, stirring occasionally, 4 minutes, breaking turkey into small bits with the back of a wooden spoon. Stir in salsa. Cook 2 minutes or until vegetables are tender; cool slightly.
Place one egg roll wrapper, on a flat surface, with a corner pointed toward you. Spoon 1/4 cup turkey mixture on the bottom third of wrapper and fold corner up over the mixture. Fold left and right edges toward the center and continue to roll, tightly.
Seal edges, wetting with water if necessary. Repeat with remaining wrappers and filling.
Place, seam side down, on a baking sheet coated with nonstick cooking spray. Allow about 1 inch space between each wrapper.
Spray tops of egg rolls with nonstick cooking spray.
Bake in preheated 425 degree F oven for 10-12 minutes or until lightly browned.
Zest lime to measure 1/4 teaspoon lime zest/peel. Juice lime to measure 3 tablespoons lime juice.
Combine lime zest and juice with preserves and pepper sauce.
Serve with Turkey Egg Rolls.