2 Tablespoons chicken broth
1¾ Tablespoon cornstarch
¼ teaspoon salt
1 cup ground turkey
2 Tablespoons oil
1 cup bean sprouts
1 medium carrot
½ can water chestnuts, finely minced
¾ – 1 cup shredded cabbage
½ small onion minced
1 teaspoon salt
2 teaspoons sugar
½ teaspoon pepper
12 Egg Roll Wrappers
1 Tablespoon flour
1 Tablespoon water
Vegetable oil for deep-frying
- Stir broth, cornstarch, and ¼ teaspoon salt in a mixing bowl. Add turkey and stir.
- In a wok or large skillet, heat 2 Tablespoons oil, add turkey and stir-fry until turkey is no longer pink. Add carrots, cabbage, onions, and bean sprouts. Season with salt, sugar, and black pepper. Stir-fry for 1 minute. Remove from wok and cool.
- Start heating oil for deep-frying over medium-low heat to let oil reach the correct temperature while you assemble egg rolls.
- Mix the flour and water together in a small bowl. Set an egg roll wrapper before you and moisten the edge away from you with flour water mixture. Place about 2 Tablespoons of the filling slightly below the center of the wrapper and fold the corner near you up and over the filling. Roll the wrapper tightly over and away from you tucking in each side as you go.
- Fold last flap (corner) over the roll. The flour-water mixture should seal it tightly. Place the roll seam side down and cover with a dampened towel.
- Repeat with remaining wrappers until all the egg rolls are made, keeping them covered with the towel so they do not dry out.
- Turn the heat up under your wok. The oil should reach 360˚ before you start to fry. Fry the egg rolls 2 at a time, until the wrappers are golden brown and crisp. Remove with a slotted spoon or tongs and drain on paper towels. Keep them warm until you serve.