
This fall, I’m co-hosting a Friendsgiving event. I committed to making turkey eggrolls as my main dish. The other day, I practiced making the dish, and I was super excited about how they turned out!
This is our family recipe. Feel free to switch up ingredients/seasonings, if you want to. But be sure to multiply the ingredients below based on how much you want to make. What’s seen below is for about 30 (I added numbers where it mattered).
Ingredients
- 1lb ground meat (your choice)
- 1 package eggroll wrappers (our brand of choice: Menlo)
- 1 egg
- 1/2 yellow onion
- Bean threads
- Carrots (shredded if available)
- Cooking oil
- Dried ground chili flakes
- Fish sauce
- Garlic powder
- Onion powder
- Pepper
- Salt
- Soy sauce
Any other additional vegetables for the filling if desired
Kitchen Items Needed
- Deep fryer
- Large mixing bowl
- Large pot
- Platters/dishware to prepare the eggrolls, after prep and after frying
- Vegetable chopper (optional)
Instructions
- Heat hot water in large pot; turn off when it begins to boil. Soak bean thread in water until soft. Important note: bean threads come in 4 “clusters” within a package. Only prepare one cluster for one package of wrappers.
- Chop onions (and carrots if necessary). Chop any other vegetables if applicable. Place meat in large mixing bowl. Mix meat with vegetables. Crack eggs into same bowl. Add all seasonings to bowl, to taste. Smoosh all together to create eggroll filling.
- Begin to peel eggroll wrappers away from each another. Fill wrappers with prepared filling and fold closed. Crack egg into bowl and whisk; spread on corner of wrapper to seal.
- Deep fry eggrolls until they float to top of oil. Serve with sauce (I used pre-made chili sauce for ease).
