Smoked Turkey and Cheese Fried Egg Rolls
Let’s talk about Fried Food! I know it’s bad for us, but we all love it. I really have a hard time resisting it that’s why I don’t fry food often.
This idea was born when I wanted to eat something for my late breakfast or brunch. I was out of the Filo (Phyllo dough), but I did have several Wonton skins in my freezer.
So I thought should I make it like a sweet blueberry pie, or with perhaps savory version. Of course, I went for savory brunch ’cause I am not much for sweets in the morning.
These rolls are unbelievably easy and so freaking delicious, plus it’s great for unexpected guests. You can serve them as appetizers, for game nights and the best thing is you can stuff them with whatever you like.
If you are not meat eater you can substitute it with some mushrooms or sauteed shreeded cabbage and carrots. Can you imagine putting some fresh mozzarella cheese and frying these? That idea just popped in my head-and very dangerous one! 🙂
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Smoked Turkey and Cheese Fried Egg Rolls
- 4 Wonton Skins/Wrappers-for egg rolls
- 3 slices Smoked Turkey low sodium, if possible or any other deli meat, leftover cooked chicken, turkey, deli meat, etc.
- 3 tbsp. Feta Cheese
- 1 Egg beaten
- 2 tbsp. Chopped Chives or Green onions chopped
- 1/4 tsp. Ground Black Pepper
- 1/4 cup Oil for frying
- If the Wonton was in the freezer, then pull it out to defrost on a room temp for probably 15 minutes before making the rolls. You do not want them completely defrosted because they tend to rip apart.
While you waiting for wonton to thaw, cubed smoked turkey (or other deli meat or leftover cooked chicken, ham, etc.), add Feta, Beaten eggs, Chopped Chives or chopped green onion, and ground black pepper; Stir everything together and start with rolls.
Prepare one small glass or cup with water, and as you see on the Egg roll wrap picture begin by placing one of the egg roll wrappers on a flat surface (the egg roll wrapper should be flat as well). Place the egg roll wrapper so that corner points towards you. Place about 2 Tbs. of the turkey and cheese mixture in the center of the wonton skin.
Next, fold the corner of the wrapper that is pointing to you upwards, covering the mixture. Slightly tuck the egg roll wrapper under the mixture to secure it into place. Fold each side of the egg roll wrapper towards the center, over the enclosed mixture.
Do this by folding one side over, and then overlapping it with the other side. Then, roll the egg roll, rolling towards the top of the wrapper, until it is completely rolled. In order to secure the end of the wrapper, wet your fingers with just a little bit of water, then rub a bit of the water onto the surface of the wrapper, and tap the end of the wrapper into place.
Continue this process with the remaining Wonton skins/wrapper and filling.
- Heat the oil in fryer or deep pan(high temperature to heat it, then turn heat to medium); drop carefully roll in and let it fry for 20-30 seconds on one side before turning it on the other side;
Repeat it one more time until you reach golden brown color of the roll, continue with the rest of the rolls and remember it is best if you put a couple of rolls at the time, depending on your pan. If the pan is large then you can add 6, but if it is smaller than 2-4 at the time.
Take the rolls out and onto a paper towel to get rid of unnecessary grease. Serve them HOT with salad on the side.
Double the mixture for more.
You can freeze them and just reheat in the oven on a low temp (200F) or in the microwave for a minute.
I reshoot my old pictures, I used ham before, but this time I had on hand smoked deli Turkey.
You can use Ham, Canadian bacon, leftover chicken, turkey, or ground beef too, or add vegetables such as spinach or zucchini (make sure to always squeeze out the excess liquid from either vegetable).