Turkey-Mushroom Egg Rolls

  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 375u0b0. 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.

ground turkey, mushrooms, leeks, celery, hoisin sauce, fresh gingerroot, rice vinegar, soy sauce, brown sugar, sesame oil, garlic, water chestnuts, green onions, egg roll wrappers, sweetandsour sauce

Taken from www.tasteofhome.com/recipes/turkey-mushroom-egg-rolls/ (may not work)

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