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Turkey Egg Rolls with Cranberry Dipping Sauce

Turkey Egg Rolls with Cranberry Dipping Sauce

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This year we have the rare opportunity to celebrate Chanukah and Thanksgiving simultaneously for for the first time since the 1880s, definitely an occasion worth taking advantage of from a culinary standpoint. Chanukah, meet Thanksgiving. Thanksgiving, meet Chanukah!

I’ll be sharing some great fusion recipes, including these turkey egg rolls with cranberry dipping sauce.


Thanksgiving just wouldn’t be Thanksgiving without turkey and cranberries. And Chanukah wouldn’t be Chanukah without fried food to commemorate the miracle of the oil. So fried turkey egg rolls with cranberry dipping sauce gives you the best of both worlds.


Sauté the onions in olive oil and salt until translucent.


Add in the ground or shredded turkey, crushed garlic and ginger and sauté 5 minutes. Add white wine and soy sauce and simmer until thickened. Throw in the shredded cabbage and carrot and cook 1 minute more, until just wilted. Set filling aside to cool.


Lay out egg roll wrappers, place 2 tbsp. of filling in each, roll up as shown below, and place seam side down on a plate.


Heat oil. Place each egg roll in the oil, seam side down. Fry until brown and crispy (turn at least once so both sides get fried). Remove from oil and drain on a paper towel.

To make the dipping sauce, bring all ingredients to a boil. Reduce flame and simmer 5-10 minutes. Strain through a fine mesh strainer if there are any lumps.


Egg Roll Ingredients:

  • 2 onions, diced
  • 3 tbsp. olive oil
  • 2 tsp. kosher salt
  • 1 lb. ground turkey
  • 4 cups shredded carrot & green cabbage
  • 4 garlic cloves, crushed
  • 1 cup white wine
  • 3 tbsp. soy sauce
  • 1/4 tsp. ginger

  • 15-20 egg roll wrappers

  • Oil for frying

Dipping Sauce Ingredients:

  • 1/3 cup jellied cranberry sauce
  • 1/3 cup vinegar
  • 1/3 cup sugar
  • 3 tbsp. water
  • 1 tbsp. soy sauce

Directions:

  1. Sauté the onions in olive oil and salt until translucent.
  2. Add in the ground or shredded turkey, crushed garlic and ginger and sauté 5 minutes.
  3. Add white wine and soy sauce and simmer until thickened.
  4. Throw in the shredded cabbage and carrot and cook 1 minute more, until just wilted.
  5. Set filling aside to cool.
  6. Lay out egg roll wrappers, place 2 tbsp. of filling in each, roll up and place seam side down on a plate.
  7. Heat oil. Place each egg roll in the oil, seam side down. Fry until brown and crispy (turn at least once so both sides get fried). Remove from oil and drain on a paper towel.
  8. To make the dipping sauce, bring all ingredients to a boil. Reduce flame and simmer 5-10 minutes. Strain through a fine mesh strainer if there are any lumps.
  9. Serve dipping sauce alongside egg rolls. For best taste, serve immediately after frying.

(Note: If you want to bake the egg rolls, place them seam side down on a greased baking tray. Spray the tops with PAM and bake on 400 for 10-15 minutes.)


What will you be making for “Thanksgivukkah”? Leave a comment and share your ideas so we can all benefit.


Miriam Szokovski is the author of historical novel Exiled Down Under, and a member of the Chabad.org editorial team. She enjoys tinkering with recipes, and teaches cooking classes to young children. Miriam shares her love of cooking, baking and food photography on Chabad.org’s food blog, Cook It Kosher and in the N'shei Chabad Newsletter.
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Discussion (16)
November 17, 2013
Freezing
The issue with refrigerating these before frying, is that the filling can mess with the wrappers and make them soggy and fall apart. And the problem with freezing and then frying, is that the outside can start to burn before the center is fully heated.

You'd be better off assembling them and frying them and THEN refrigerating or freezing. You can heat them in the oven, or in a frying pan.
Miriam Szokovski
November 10, 2013
to Tuvia Dovid and others
This writer suggests you experiment with the refrigerated and frozen type The worst that might happen if you freeze them is they might have a off taste [similar to frozen Challah that I've eaten when thawed out as well as other foods]. For wrappers in Yerushalayim you might check the Kosher Chinese Restaurant [if one is there] ... if they can assist you by selling you the wrappers.Definitely do not make these at the last minute unless you happen to have a Chinese or oriental friend who can assist you. And remember with the exception of shabbos you can make anytime during Chanukah.
David Aharon Lindzon-Lindsay
Toronto Ontario, Canada
November 4, 2013
Advance Preparation
Tuvia,

Your best bet is probably preparing the filling, and freezing or refrigerating that in advance, then assemble and fry the egg rolls when you need them. You can also prepare the cranberry sauce and refrigerate it in advance.
Miriam Szokovski
November 4, 2013
Egg Roll Wrappers
Chana Ben David - if you can't find egg roll wrappers in a store, you can try making your own. Here is a recipe from FoodNetwork.. I haven't tried it myself, though:

Ingredients:

2 cups all-purpose flour
1 large egg
1 teaspoon salt
1/2 cup ice water
Cornstarch
Preparation:

Sift the flour into a large bowl.

Lightly beat the egg with the salt. Stir in 1/4 cup of water. Add the egg and the ice water to the flour. Stir in as much of the remaining 1/4 cup of water as needed to form a sticky batter.

Turn the dough out onto lightly floured surface; knead until smooth and elastic, about 5 minutes.

Cover the dough and let rest for at least 30 minutes.

Knead the dough briefly, then cut in half. Turn out onto a lightly floured surface.Roll each half into a cylinder. Lightly score so that you have 12 equal pieces. Roll each piece out into a 3 1/2-inch square.

Use immediately, or refrigerate or freeze in a plastic bag until ready to use.
Miriam Szokovski
October 31, 2013
OK to make in advance?
Can the eggrolls be made in advance, refrigerated and then fried at a later time? If so, about how long will they keep in a sealed container in the fridge? Alternatively, can they be frozen and then thawed before frying? An expiring mind wants to know.
Tuvia Dovid
Seattle
October 31, 2013
to Chana ben David
you might try fried egg using a pareve or fleishig [meat only] fry pan as a roller up ... by the way this writer remembers the day when Bubby [grandma] made egg noodles the olde fashionede way for Pesach without flour. You might use cabbage leaves if you want a conmpletely vegetarian version and try nuts instead..
David Aharon Lindzon-Lindsay
Toronto Ontario, Canada
October 28, 2013
Chicken
Yes, it can definitely be made with chicken, or even with meat.
Miriam Szokovski
October 27, 2013
Where to get the egg roll wrappers?
Shalom, I live near Jerusalem. 'Where do I get egg roll wrappers? If not known, how do I make them?
Chana Ben David
Mitspe Yericho
October 27, 2013
ThAT'S ONLY IN USA
As a Canadian Jew we many times celebrate Thanksgiving with Sukkos and on some occasion it is close to Yom Kippur. So we might have Chalapses [cabbage rolls] with turkey. As many of our families on the extended thanksgiving weekend head north to Toronto, we'll manage to treat you to a great Shabbos.
PS Are there any Chinese version of Sufganios [Jelly Donuts]
David Aharon Lindzon-Lindsay
Toronto Ontario, Canada
October 24, 2013
Gobble Tov from the mountains :)
Thank you; this recipe looks very good. I'm going to try it tonight and then probably use it for appetizers in wonton wrappers instead because I make so much food. We live at the highest elevation in Pennsylvania on a mountain which means hearty fare. Bison stew with biscuits, traditional turkey/stuffing/potatoes (I use the Earth Balance olive oil spread in lieu of butter), sweet corn, fried chicken, "creamy green bean casserole" (coconut milk), apple fritters, garden salad and fruit (something has to be healthy) and sweet potato pie. We'll most likely have snow, so I'm sure the weather warriors will appreciate it.

Chag Sameach!
Shoshana
Pennsylvania
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Cook It Kosher features recipes from Chabad.org food blogger Miriam Szokovski, as well as guest bloggers and cookbook authors. Let us know if you’d like to contribute!
Miriam SzokovskiMiriam Szokovski is the author of historical novel Exiled Down Under, and a member of the Chabad.org editorial team. She enjoys tinkering with recipes, and teaches cooking classes to young children. Miriam shares her love of cooking, baking and food photography on Chabad.org’s food blog, Cook It Kosher and in the N'shei Chabad Newsletter.
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