The “No Greasy Buffet Needed” Egg Roll

My kids are highly picky eaters.  We’ve covered this before.  But for some reason, they LOVE going to chinese buffet restaurants.  I, on the other hand, ABHOR all buffets.  I hate the very idea of buffet.  I have to get up out of my seat and move with the herd over the grazing lanes, to get food that was made heaven only knows how long ago and then pay ridiculous amounts for the privilege.  When I eat at a restaurant, they should bring the food that I ordered to me.  Enough said.

Anyway, even though I hate the buffet, I really like Asian food.  Chinese, Japanese, Thai, I will happily eat it all.  There are a couple of things that I have a compulsion to try every time I see it on a menu.  Egg rolls are one of them, and dumplings (pot stickers, gyoza etc) are the other.  I have attempted and failed many times at pot stickers, but I have a pretty good take on egg rolls.  (Kitty is a big fan of them anyways).  They aren’t very authentic, but they never last long when I make them.

Egg Rolls

  • 1/2 lb ground turkey
  • 2 teaspoons finely chopped water chestnuts
  • 2 teaspoons finely chopped green onion
  • 1/2 teaspoon fresh grated ginger
  • 1 teaspoon soy sauce
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1 egg, lightly beaten with 1 tablespoon water
  • 1 package wonton wrappers

In a heavy skillet or dutch oven, heat about 3 cups of oil to 350 degrees. 

Mix all ingredients except the egg together in medium bowl.  If you used small wonton wrappers, put about 1/2 tablespoon of filling in the center.  If you used the large ones use about 1 tablespoon.  Brush the edges of the wonton with the egg wash, then fold in the sides and brush the newly exposed sides.  Then roll the ends together, pressing firmly to get the air out and seal the edges.  (This part takes forever and is the reason why I don’t make these very often.)

Fry the egg rolls in the hot oil, 5 or 6 at a time, being careful not to crowd the pan too much.  They need to be in there for 4 or 5 minutes on each side.  I usually go by color, but I always cut the first one open to test for doneness.  Take them out when they’re done and drain on paper towels. 

I usually serve a sweet and sour type sauce to dip them in like this:

Sweet and Sour Sauce

  • 1/2 cup pineapple juice
  • 1/4 cup brown sugar
  • 1/4 cup vinegar (I think japanese rice vinegar works really well if you have it)
  • 1 teaspoon soy sauce
  • 1 teaspoon chili garlic sauce
  • 1/2 teaspoon fresh grated ginger
  • 2 teaspoons corn starch
  • 2 teaspoons cold water

Combine pineapple juice, sugar, vinegar, soy, chili garlic sauce and ginger in a microwave safe bowl.  Microwave for about 4 minutes, it should be boiling when you take it out.

In a small bowl or ramekin mix the corn starch and water until smooth, then dump it into the pineapple juice mixture.  Mix well and then microwave for another minute or so, until it thickens.  Let this cool a bit before serving.


  1. Marianna says:

    Can I substitute the turkey with chicken? Not ground chicken, but the shredded “already cooked” stuff? If I did that, would it alter the other ingredients much?

  2. Dave says:

    I’d hesitate to do that. I’d be worried about the texture of the shredded chicken and also that it might dry out since it was already cooked.

    What I would do is finely dice some green and red peppers, onions and garlic, mix that with the shredded chicken with some salt and maybe a squeeze of lime juice. Then throw in some black beans and maybe some finely diced jalapeno or chipotle. Put that mixture inside the wonton instead of what I said here and then fry them very lightly, and you’d have a tasty southwest kind of egg roll. Serve that with some of that white mexican cheese dip and that would be sensational.

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  4. […] few weeks ago I made egg rolls and I ended up with a bunch of extra wonton wrappers.  I decided to cut them into strips and […]