Chinese 5-spice Egg Rolls

Ever since I made {Family Fresh Cooking’s} Chinese 5-Spice Harvest Chili for Secret Recipe Club, I’ve been craving the 5-spice.  It’s one the few spice mixes that I have in my cabinet because I mostly prefer to make my own (pumpkin pie spice is another one I purchase).

I made the Harvest Chili with ground turkey and decided to do the same for my egg rolls…carrying the inspiration through.  I loaded the egg roll with some Napa cabbage and carrots, then ruined all the healthiness by deep frying them.

If egg rolls have intimidated you in the past, they shouldn’t.  They are much easier than they look (if you purchase the wrappers).  All the stuffing ingredients are cooked in one pan, placed in a wrapper and rolled up burrito style.

I like to use my cheap-o Presto Deep Fryer/All-purpose pot to cook my egg rolls but they can be fried in a deep frying pan on the stove.   They can be baked in the oven; just spray them with some cooking spray and bake at 400°F until they are a nice golden brown (approximately 20 minutes), flipping them half way through for even browning.

You can also freeze them before or after cooking.  I prefer to cook mine first, let them cool and lay them on a lined cookie and put them in the freezer.  Once they are frozen I bag and label them.  They can be reheated in the microwave or oven (I use a toaster oven).

Recipe________________________________________________________

Chinese 5-Spice Egg Rolls

• 1 package egg roll wrappers
• 2 pounds ground turkey
• 1 tablespoon canola oil
• 1 onion, diced
• 3 carrots, diced
• 3 cloves garlic, minced
• 1/4 teaspoon Chinese 5-spice
• 2 tablespoons Soy Sauce
• 1/2 head Napa Cabbage, thinly sliced
• Canola Oil for deep frying

Heat 1 tablespoon of oil in a large sauté pan, cook onions, garlic and carrots until carrots are tender crisp, about 5 minutes.  Add ground turkey and continue to cook until meat is no longer pink.  Stir occasionally, use a wooden spoon to break up meat.

Drain the meat mixture if necessary, add the 5-spice and soy sauce and cook until most of the soy sauce has cooked off.  Turn the heat off and stir in the cabbage.  Place 1/4 cup of the mixture onto the center of the egg roll wrapper (see photo), bring the bottom corner of the wrapper up, fold the sides towards the center.  Using your finger, moisten the edges of the top corner and fold towards the center to seal the egg roll.  Repeat until all the wrappers and filling is used.

Deep fry at 375°F for 2 to 3 minutes, drain on paper towels..  Note:  Only fry a few at a time, too many at once and the temperature of the oil will drop. you may end up with soggy egg rolls.

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