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RECIPE
20 INGREDIENTS14 STEPS1HR 15MIN

Turkey and Cranberry Egg Rolls

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These Turkey and Cranberry Egg Rolls can be air fried or deep-fried. They are the perfect appetizer to serve to your family and friends during the holidays. Sweet and tangy and absolutely satisfying!
1HR 15MIN
Total Time

Cooking with Tovia

Learn to cook with Chef Tovia Gartenberg! You’ll find an assortment of recipes such as how to make Southern Fried Chicken to Gluten-Free Macaroni and Cheese!
GO TO BLOG

Ingredients

US / METRIC
Servings:
12
Serves 12

Cranberry Sauce

2 1/2 cups
Chicken Stock
3/4 cup
Brown Sugar
1/2 Tbsp
Fresh Ginger , chopped
2 cloves
Garlic , minced
1 tsp
Chinese Five Spice Powder
1/4 cup
Sweet Chili Sauce
2 Tbsp
1/2 Tbsp

Turkey Egg Rolls

2 Tbsp
Sunflower Oil
2 bags
(20 oz)
Coleslaw Mix
1/2 Tbsp
Celery Seeds
1/2 cup
Dried Cranberries
20
Egg Roll Wrappers
to taste
Nonstick Cooking Spray
for the air fryer
to taste
Frying Oil
enough to go a few inches up a pot, if deep frying
(optional)

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Nutrition Per Serving

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CALORIES
401
FAT
12.0 g
PROTEIN
14.9 g
CARBS
58.7 g

Cooking Instructions

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Step 1
Into a pot, add Chicken Stock (2 1/2 cup) and bring to a boil.
Step 2
Add Fresh Cranberry (2 cup). Cook on a rolling boil for 5 minutes.
Step 3
Reduce the heat to medium and cook for another 5 minutes, mashing the cranberries with a spoon as you go.
Step 4
Reduce the temperature to low. Cover and cook cranberries on a simmer for 10 minutes.
Step 5
Increase temperature to high. Add Brown Sugar (3/4 cup), Fresh Ginger (1/2 tablespoon), Garlic (2 clove), Chinese Five Spice Powder (1 teaspoon), Sweet Chili Sauce (1/4 cup), Soy Sauce (2 tablespoon), and Dried Orange Peel (1/2 tablespoon). Bring to a boil and cook for 5 minutes.
Step 6
Remove mixture from the heat and strain. Set aside.
Step 7
Into a saucepan, add Sunflower Oil (2 tablespoon). Once warm, add Ground Turkey (1 pound). Cook until almost completely browned, breaking it apart with a spoon as you go.
Step 8
Add Coleslaw Mix (2 bag) and stir to combine. Cook for 3 minutes.
Step 9
Add Kosher Salt (1 teaspoon), Ground Black Pepper (2 teaspoon), Ground Turmeric (2 1/2 teaspoon), and Celery Seeds (2 teaspoon). Mix to combine. Remove pan from the heat.
Step 10
Add Dried Cranberries (1/2 cup). Stir to combine. Let mixture cool for 20-30 minutes.
Step 11
Place a few tablespoons of filling into each of the Egg Roll Wrappers (20). Wetting the edges to help them stick, fold the egg roll like an envelope, then roll it up.
Step 12
Place egg rolls in the basket of an air fryer preheated to 370 degrees F (187 degrees C). Spray on both sides with Nonstick Cooking Spray (to taste). Cook for 12-15 minutes, flipping halfway through.
Step 13
Alternatively, you can deep fry your egg rolls in a few inches of hot Frying Oil (to taste) in a pan on the stove until golden brown.
Step 14
Serve the egg rolls warm with the sauce on the side.

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Nutrition Per Serving
Calories
401
% Daily Value*
Fat
12.0 g
15%
Saturated Fat
2.0 g
10%
Trans Fat
0.0 g
--
Cholesterol
36.5 mg
12%
Carbohydrates
58.7 g
21%
Fiber
3.1 g
11%
Sugars
30.1 g
--
Protein
14.9 g
30%
Sodium
646.8 mg
28%
Vitamin D
0.2 µg
1%
Calcium
61.6 mg
5%
Iron
2.4 mg
13%
Potassium
128.9 mg
3%
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