Egg rolls are one of my oldest daughters favorite foods. So when I was left with some extra wild turkey I decided it was time to pair two of her favorite foods Egg rolls & Tacos.
Trying to cut out the fried foods, I chose to step up my game and grill them, here is the final product.
Wild Turkey Southwest Egg Rolls
Ingredients:
2 cups leftover wild turkey meat
1/2 cup corn
1/2 cup black beans
3 tbs taco seasoning
1/2 white onion, chopped
4 cloves garlic, minced
1 poblano pepper (or two jalapeños) chopped
1 can rotel tomatoes & chilies
1/2 cup water
12 egg roll wrappers
Directions:
- In large skillet add a 1 tbs olive oil and heat over med-high heat
- Add onions and peppers, sauté 2-3 minutes until soft
- Add garlic, cook 30 seconds, add tomatoes, onions, corn and black beans. Reduce heat heat and simmer
- Pour taco seasoning over meat and add 1/3 cup of water, mix and coat well. Add to veggie mixture and coat string everything. If it seems dry add 2 tbs water. Cook until heated all the way through.
- Add mixture to fridge and cool 1 hour. You want the mixture cold when you stuff your egg rolls or the wrappers will break and get soggy.
- Place a spoon full or mixture in each wrapper and wrap until all egg rolls have been made
- Heat grill or Traeger to 375 degrees, brush each egg roll with oil or butter and place directly on grill. Cook until they are crispy and heated all the way through. Around 5 minutes each side.
- Remove from heat, and pair with some spicy mayo, bbq ranch guac or just enjoy as is.
Jeremiah Doughty
