I bought wrappers in a hurry yesterday, intending to make potstickers when I got home, without realizing I had grabbed egg roll wrappers instead of won ton wrappers.  I googled to see if I could make potstickers out of the egg roll wrappers.  Conflicting information as to how well it would work to use egg roll wrappers to make potstickers made me decide to make egg rolls instead.  I had already made the filling mixture for potstickers, so the filling is more meat and less veggies than I would have used if I’d planned egg rolls from the start.

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1 package Nasoya egg roll wrappers

2 lb. ground turkey

1 large sweet onion, chopped finely

1 package chop salad

2 Tbsp. fresh ginger

2 Tbsp. soy sauce

2 Tbsp. oil

1 tsp. salt

1tsp. five spice mix

Cook onion in oil until softened.

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Sprinkle with salt and five spice.  Add in chop salad.  Cook over low heat until softened.

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Place veggies in colander lined with paper towels to drain off excess moisture.

At this point, I added the veggies to the meat and stirred in the ginger and soy sauce for the potsticker filling and refrigerated it.  Then I realized I was going to make egg rolls instead, so I cooked the meat mixture and broke it up and cooked the turkey through.  I drained the meat and refrigerated it to cool enough to make the egg rolls.

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I used my mini ice cream scoop and put two scoops on each wrap.  I followed the instructions on the package of how to fold it.  Point down, place filling on center.  Place bottom point up over the filling, then fold in the sides, and roll.  I placed them on a baking sheet brushed with oil.

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Spray top of the egg rolls with cooking spray or brush with oil.   Bake at 400F for 15 minutes or until golden.

These were great!  Not as much work as potstickers either.  Daniel said they were like potsticker egg rolls.  Makes sense.

These would be a good way to use up leftovers.  The wraps are flaky and crispy.  I have another package and can’t wait to try another variation!

 

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