Okay! To clear a few things up, I am one of those cooks who rarely measures anything unless I’m baking. Baking is a science. Cooking is an art. As such, when I post the ingredient list for this recipe, don’t worry about -exact- measurements. Heck, in a lot of cases you can still make a dish just as tasty if you’re missing one or two of the ingredients. It just won’t be *this* recipe in the end.
For this Eggroll recipe, you’ll need:
- 1 lb Jennie-O Ground Turkey 90/10
- 1 can Chicken of the Sea tiny shrimps
- 1/2 head of cabbage, shredded
- 1 handful cilantro, chopped
- 1 handful bean sprouts, (*optional, drop them in boiling water for 10 seconds then shock them in ice water first)
- 1 handful shredded carrot (*optional)
- 2 teaspoons minced or finely chopped garlic
- 1/2 thumb’s length fresh ginger, grated or finely chopped
- 2 Tablespoons Rice Vinegar
- salt & pepper to taste
- 1 egg
- half pack of mei fun noodles (rice vermicelli noodles)
- 1 pack of rice paper wrappers (3 Sisters is the one I used)
- Brown the ground turkey over medium-high heat. Drain grease in a fine strainer and rinse the meat with cold water before placing in a large mixing bowl.
- Open and drain can of tiny shrimps. Add to the large mixing bowl with the ground turkey.
- Add all vegetables to your large mixing bowl and combine the ingredients well.
- Place mei fun noodles in another bowl filled with lukewarm water; let soak for 15 minutes. Once they are soft and pliable, incorporate them into the bowl with the other ingredients.
- Season the eggroll filling with salt and pepper to taste. It’s safe to actually taste test it and I suggest you do.
- Beat the egg lightly then combine with the filling. No more taste testing! Salmonella is bad, mmkay?
- Fold a cheesecloth or a clean, lint-free kitchen towel in half and wet it with tap water. You want it to be completely damp, but not soaking wet. This is going to be where you do the fancy work with the eggroll wrappers. Make sure this towel stays damp during the entire process or they WILL stick.
- Depending on the type of rice paper wrappers you bought, they will either be frozen or dry. Allow the frozen ones to thaw in room temperature for up to 30 minutes or until they can be separated without tearing. For the dry ones, fill a large bowl with warm to hot water and lay one wrapper in it at a time for 10-20 seconds before transferring to your damp towel.
- Spoon or use your fingers to arrange however much filling you want near a corner of your wrapper. Fold the corner nearest you up over the filling and firmly tuck the corner edge under the filling. Roll away from you 3/4 of a turn before folding over either side to seal the eggroll, compress the filling in the pocket you’ve made, then roll it the rest of the way. The eggrolls will be very tacky. Don’t stack them on top of one another. I arrange mine on a baking sheet covered with parchment paper and make sure they don’t touch. You can layer them on top of one another on the baking sheet ONLY if you place a layer of parchment paper between them, too. Wax paper works too. Or…you could just use another baking sheet.
- Refrigerate eggrolls for up to 2 days before eating, freeze them for up to 2 months, or cook them immediately. You may fry them in oil (I recommend peanut oil) in a pan or a deep fryer, or you may bake them at 350 until the wrappers are crispy. As healthy as baking them sounds, I’m going to fry mine. They just don’t taste the same baked.
***Make sure your frying oil is already hot before you add an eggroll to it. If your oil isn’t heated, you’ll end up with oily eggrolls with pockets of grease which are not tasty.**