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Turkey Egg Rolls with Cranberry Dipping Sauce
Miriam Szokovski, Chabad.org
This year we have the rare opportunity to celebrate Chanukah and Thanksgiving simultaneously for the first time since the early 1900s, definitely an occasion worth taking advantage of from a culinary standpoint. Chanukah, meet Thanksgiving. Thanksgiving, meet Chanukah!
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. Dig in!
Food Editor's note: Thank you to our friends at Chabad.org for sharing this and other recipes for "Thanksgivikkuh 2013."
Egg Roll Ingredients:
2 onions, diced
3 Tbsp. olive oil
2 tsp. 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. Saute the onions in olive oil and salt until translucent.
2. Add in the ground or shredded turkey, crushed garlic and ginger and saute 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 filliing 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.)
About Miriam Szokovski
Miriam Szokovski is the Australian-born editor of Chabad.org/food, the food site of the largest Jewish information website. Miriam, an author and food writer, has been providing quality Kosher cooking recipes and essays to various audiences for years. She recently launched a blog, Cook It Kosher, on Chabad.org/Food.
About Chabad.org
Chabad.org is the largest Jewish faith based website with 1.8 million unique monthly visitors and tens of thousands of articles covering all areas of Judaism, it serves as Judaism’s homepage for millions since the late 1980s.
Turkey Egg Rolls with Cranberry Dipping Sauce
ShalomBoston.com
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