8 Egg roll wraps
½ lb. Turkey, ground
¼ c. Kale, shredded
¼ c. Carrots, shredded
1 Tbs. Green Onions, sliced
1 Tbs. Cilantro, chopped
½ tsp. Sesame oil
1 cup Canola oil for shallow pan frying
Salt and pepper to taste
Cook the ground turkey until brown about 5-7 minutes.
Add remaining ingredients and cook for 2 minutes until softened.
Allow mixture to cool on plate in refrigerator.
Place about 1 to 2 tablespoon of mixture in egg roll wrap and seal with water.
Fry over moderately low heat until golden brown on all sides.
Serve warm with mango ginger dipping sauce
Mango Ginger Dipping Sauce
¼ c. Mango, small dice
1/3 c. Brown sugar
4 Tbs. Apple cider vinegar
¼ c. water
½ tsp. Ginger, Grated
Add vinegar, water and brown sugar to a sauce pan over low heat until reduced by half.
Remove from heat and add diced mango and allow to cool for 5 minutes before serving.
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