I slow-cook ground turkey and mushrooms in a hoisin, soy and sesame sauce and add fresh veggies for a finger-licking filling for my egg rolls. They are a favorite appetizer with guests—I never have any leftovers.
—SARAH HERSE BROOKLYN, NY
PREP: 1 1/4 HOURS • COOK: 4 HOURS • MAKES: 3 1/2 DOZEN
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
1. In a large skillet, cook turkey over medium heat for 8-10 minutes or until no longer pink, breaking into crumbles. Transfer to a 5-qt. slow cooker.
2. 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 the turkey mixture; cool slightly.
3. With one corner of an egg roll wrapper facing you, place 2 tablespoons filling just below the center of the wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold the bottom corner over the filling; moisten remaining wrapper edges with water. Fold the side corners toward the center over the filling. Roll the egg roll up tightly, pressing at the tip to seal. Repeat.
4. In an electric skillet, heat 1/4 in. of oil to 375°. Fry the egg rolls, a few at a time, for 3-4 minutes or until golden brown, turning occasionally. Drain on paper towels. If desired, serve with sweet-and-sour sauce.
To freeze: Cover and freeze unfried egg rolls on waxed paper-lined baking sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, fry egg rolls as the recipe directs, increasing the cooking time to 4-5 minutes.