Meat Filled Egg Rolls with Ground Turkey and Vegetables
These homemade egg rolls feature tender ground turkey or beef combined with sautéed mushrooms, cabbage, and celery, all wrapped in delicate, crepe-like blintzes. The filling is seasoned simply with salt and pepper, allowing the natural flavors of the meat and vegetables to shine. Perfect as an appetizer for parties or as a hearty snack, these egg rolls are deep-fried until golden brown and crispy. What sets this version apart is the from-scratch wrapper made with a simple flour and egg batter, creating a lighter texture than traditional store-bought wrappers.
Ingredients
- 1 cup flour
- 1 ¼ cup water
- 4 eggs
- ¼ teaspoon salt
- 2 tablespoons oil
- ½ pound ground dark turkey or beef
- 3 tablespoons oil
- ½ pound mushrooms, sliced
- 1 small head cabbage or 8 ounces shredded cabbagebok choy1:1vegetable
similar crunch, milder flavor
- 2 stalks celery, thinly sliced
- 1 teaspoon salt
- ¼ teaspoon pepper
Instructions
- 1
Combine flour with water, mixing until smooth
- 2
Add eggs, oil and salt to flour mixture
- 3
Preheat 7 inch skillet with oil
- 4
Pour 2-3 tablespoons batter into hot oil and cook until bottom side is brown and top is dry
- 5
Repeat with remaining batter
- 6
In a 4 quart saucepan, sauté meat in oil for 20 minutes, stirring frequently
- 7
Add mushrooms, cabbage, celery, salt and pepper to meat
- 8
Cook over low heat for an additional 15 minutes
- 9
Spoon 2-3 tablespoons of filling onto each blintz
- 10
Roll and fasten with toothpick
- 11
Deep fry in oil for about 5-7 minutes or until golden brown
- 12
Remove toothpick and serve hot
Tips
Make sure the blintz wrapper is completely dry on top before removing from pan to prevent tearing when rolling.
Allow the filling to cool slightly before assembling to make rolling easier and prevent the wrapper from becoming soggy.
Secure with toothpicks during frying but remember to remove them before serving to avoid accidents.
Good to Know
Store cooked egg rolls in refrigerator for up to 3 days. Reheat in oven at 350°F for 5-7 minutes to restore crispiness.
Wrappers can be made 1 day ahead and stored covered. Filling can be prepared up to 2 days in advance.
Serve immediately while hot and crispy. Pair with sweet and sour sauce or soy sauce for dipping.
Common Mistakes
Don't overfill the wrappers or they will burst during frying
Ensure oil is hot enough before frying to prevent soggy egg rolls
Substitutions
FAQ
Can I bake these instead of deep frying?
Yes, brush with oil and bake at 425°F for 15-20 minutes, turning once halfway through for even browning.
What if I don't have a 7-inch skillet?
Any small non-stick pan will work. Adjust batter amount to fit your pan size for thin, even wrappers.
How long do these keep frozen?
Freeze cooked egg rolls for up to 3 months. Reheat from frozen in a 375°F oven for 12-15 minutes.