Turkey Sate Eggrolls

Turkey and sate probably don’t seem like they should go together, and at first, when I made these, I wasn’t sure how they would taste. I’m also not a big fan of cabbage! I was pleasantly surprised that I actually liked these.

Turkey Sate Eggrolls


  • 1½ lbs. ground turkey
  • 1 Chinese or Napa cabbage, shredded
  • 4 carrots, julienned
  • 1 Tbsp olive oil
  • 3 tsp sate seasoning
  • 2 – 3 Tbsp soy sauce
  • 1 package eggroll or lumpia wrappers, 30 pieces
  • Oil for deep frying
  • Peanut dipping sauce


Heat olive oil in a large wok over medium-high heat.  Add julienned carrots and cook until crisp-tender. Add ground turkey and sate seasoning to wok and cook until turkey is no longer pink. Stir in shredded cabbage and soy sauce, and cook until cabbage is wilted, about 5 minutes.

Drain eggroll filling in a colander and let cool for 1 hour before rolling into eggroll wrappers.

Place ¼ cup of filling in the center of each eggroll wrapper. Fold bottom corner over filling and fold sides toward center. Moisten top corner with water and roll up tightly to seal.

To cook the eggrolls, heat oil in large skillet over medium-high heat. Fry eggrolls a few at a time for 3-4 minutes each side, or until golden brown. Do not crowd the skillet. Drain eggrolls on paper towels and serve with peanut dipping sauce.

Recipe from http://www.thegeekhomestead.com

I thought I would switch up my cooking/baking posts with recipes a little bit and put the recipe first. That way it is easier to find.

I wasn’t able to get the best pictures of these, so I apologize in advance for them!

A bag of coleslaw mix can probably used as a substitute for the cabbage and carrots and would also be a faster alternative! I had bought a napa cabbage specifically for this recipe though, so I went ahead and used it.


I used sate seasoning from Penzey’s Spices. Since I know not everyone will have this in their spice cabinet, I went ahead and found a possible alternative that can be mixed from spices you might have already.

Satay Seasoning spice blend

I usually use Pamana lumpia wrapper if I can get it. It is so much easier to peel than the other brands I’ve tried!

The eggroll filling before the cabbage is cooked.

I did not use the whole Napa cabbage in this batch. I should have! I ended up with not enough filling and was only able to make 25 eggrolls instead of the 30 I wanted.

After letting the filling sit for about an hour, it was time to roll.

1/4 cup filling in the center of the wrapper.
Fold up that bottom corner over the filling
Fold the right and left corners over the center.
Moisten the top corner with water and roll it up, tucking the filling in firmly as you go but not so tightly that you break the wrapper.
Look at that neat little bundle! It will fry up nice and brown now!
This picture is actually from a previous batch of these eggrolls I made. And surprise! I baked these in the toaster oven for about 15 minutes after spraying their tops with cooking spray. They aren’t quite the same as when you fry them, but they were still nice and crispy.

I don’t have peanut sauce on hand so I had Josh mix up the peanut sauce for me using peanut butter. I didn’t have a chance to make one up myself so I found a recipe that was pretty easy.

Peanut Dipping Sauce

I served these with the peanut dipping sauce and hot brown rice. I know I liked them, but I’m not sure about my kids. They like my plain meat eggrolls better I think!