-
1
In a large skillet, cook turkey over medium heat 8-10 minutes or until no longer pink, breaking into crumbles. Transfer to a 5-qt. slow cooker.
-
2
Stir in mushrooms, leeks, celery, hoisin sauce, ginger, vinegar, soy sauce, brown sugar, sesame oil and garlic. Cook, covered, on low 4-5 hours or until vegetables are tender. Stir water chestnuts and green onions into turkey mixture; cool slightly.
-
3
With one corner of an egg roll wrapper facing you, place 2 tablespoons filling just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining wrapper edges with water. Fold side corners toward center over filling. Roll egg roll up tightly, pressing at tip to seal. Repeat.
-
4
In an electric skillet, heat 1/4 in. of oil to 375u00b0. Fry egg rolls, a few at a time, 3-4 minutes or until golden brown, turning occasionally. Drain on paper towels. If desired, serve with sweet-and-sour sauce.
-
5
Cover and freeze unfried egg rolls on waxed paper-lined
-
6
until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, fry egg rolls as recipe directs, increasing cooking time to 4-5 minutes.
