Ingredients
1/2 pound ground turkey4-1/2 cups coleslaw mix3 tablespoons sesame seeds1 tablespoon reduced-sodium soy sauce2 teaspoons Worcestershire sauce3/4 teaspoon ground ginger1/2 teaspoon seasoned salt12 egg roll wrappersOil for deep-fat fryingSweet-and-sour sauce
Preparation
In a large skillet, cook turkey over medium heat until no longer pink; drain. Stir in the coleslaw mix, sesame seeds, soy sauce, Worcestershire sauce, ginger and seasoned salt. Cook for 3-4 minutes or until cabbage is crisp-tender.
Place 1/4 cup of turkey mixture in the center of 1 egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, for 3-4 minutes or until golden brown, turning often. Drain on paper towels. Serve with sweet-and-sour sauce.
