Cooking Instructions
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Step 1
Into a pot, add
Chicken Stock (2 1/2 cups)
and bring to a boil.
Step 2
Add
Fresh Cranberries (2 cups)
. 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 Tbsp)
,
Garlic (2 cloves)
,
Chinese Five Spice Powder (1 tsp)
,
Sweet Chili Sauce (1/4 cup)
,
Soy Sauce (2 Tbsp)
, and
Dried Orange Peel (1/2 Tbsp)
. 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 Tbsp)
. Once warm, add
Ground Turkey (1 lb)
. Cook until almost completely browned, breaking it apart with a spoon as you go.
Step 8
Add
Coleslaw Mix (2 bags)
and stir to combine. Cook for 3 minutes.
Step 9
Add
Kosher Salt (1 tsp)
,
Ground Black Pepper (1/2 Tbsp)
,
Ground Turmeric (1 Tbsp)
, and
Celery Seeds (1/2 Tbsp)
. 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 (as needed)
. 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 (as needed)
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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