TURKEY-MUSHROOM EGG ROLLS

Turkey-Mushroom Egg Rolls image

I slow-cook ground turkey and mushrooms in a hoisin, soy and sesame sauce, then roll up the mixture with crunchy veggies to make finger-licking egg rolls. They are a favorite with guests-I never have leftovers. -Sarah Herse, Brooklyn, New York

Provided by Taste of Home

Time 5h15m

Yield 3-1/2 dozen.

Number Of Ingredients 16

Ingredients

1-1/2 pounds ground turkey
1/2 pound sliced fresh mushrooms
2 medium leeks (white portion only), thinly sliced
3 celery ribs, thinly sliced
1/2 cup hoisin sauce
2 tablespoons minced fresh gingerroot
2 tablespoons rice vinegar
2 tablespoons reduced-sodium soy sauce
1 tablespoon packed brown sugar
1 tablespoon sesame oil
2 garlic cloves, minced
1/2 cup sliced water chestnuts, chopped
3 green onions, thinly sliced
42 egg roll wrappers
Oil for frying
Sweet-and-sour sauce or Chinese-style mustard, optional

Steps:

In a large skillet, cook turkey over medium heat 8-10 minutes or until no longer pink, breaking into crumbles. Transfer to a 5-qt. slow cooker., Stir in mushrooms, leeks, celery, hoisin sauce, ginger, vinegar, soy sauce, brown sugar, sesame oil and garlic. Cook, covered, on low 4-5 hours or until vegetables are tender. Stir water chestnuts and green onions into turkey mixture; cool slightly., With 1 corner of an egg roll wrapper facing you, place 2 tablespoons filling just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining wrapper edges with water. Fold side corners toward center over filling. Roll egg roll up tightly, pressing at tip to seal. Repeat., In an electric skillet, heat 1/4 in. of oil to 375°. Fry egg rolls, a few at a time, 3-4 minutes or until golden brown, turning occasionally. Drain on paper towels. If desired, serve with sweet-and-sour sauce. Freeze option: Cover and freeze unfried egg rolls on waxed paper-lined baking sheets until firm. Transfer to airtight freezer containers; return to freezer. To use, fry egg rolls as recipe directs, increasing cooking time to 4-5 minutes.

Nutrition Facts : Calories 196 calories, Fat 9g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 284mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.