Turkey and sate probably don’t seem like they should go together, and at first, when I made these turkey sate eggrolls, 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 Saté Eggrolls
Ingredients
- 1 ½ lb ground turkey
- 1 Chinese or Napa Cabbage, shredded
- 4 carrots, julienned
- 1 tbsp olive oil
- 3 tsp saté seasoning
- 2- 3 Tbsp soy sauce
- 1 package eggrolls or lumpia wrappers, 30 pieces
- Oil for deep frying
- Peanut dipping sauce
Instructions
- Heat olive oil in a large wok over medium-high heat. Add julienned carrots and cook until crisp-tender. Add ground turkey and saté 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.
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. I had a hard time finding a homemade version of sate seasoning but the following link probably has the closest in flavor: https://amazingribs.com/satay-spice-rub-tastes-great-on-chicken-peanuts-and-more/
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.
Click here for a recipe for Peanut Dipping Sauce.
I served these turkey sate eggrolls 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 my mom’s easy eggrolls better I think!
-Lynn
The combination was a bit surprising but if you liked them, that’s great. Great job of wrapping the eggrolls. Nice and tidy.
It’s always surprising how much cabbage cooks down, isn’t it? I liked using the bagged coleslaw mix in my one and only attempt at egg rolls because it made the perfect amount of filling for my needs but for a family like yours a whole cabbage probably makes more sense.
Yes, it is surprising! I am probably going to use the little bit of cabbage I have left to make pancit. I haven’t cooked this batch of eggrolls I made yet. It may end up in the freezer for tomorrow or Saturday dinner. 🙂 I also made a batch of plain eggrolls so I can cook those up for my kids instead of the turkey sate eggrolls.
Making the kids the plain version may be a good solution. 🙂
I really should make egg rolls again one day. They were SO good last time. Both the savoury and the sweet version. And the ground turkey was a great substitute for the ground pork.
I am making apple pie eggrolls tomorrow hopefully. I might post the recipe for those too!
Yum!!! I love eggrolls!
This really looks delicious! Where would one be able to find the Satay spice?
Penzeys spices are really good and you can have them sent to your house.
https://www.penzeys.com/online-catalog/sate-seasoning/c-24/p-375/pd-s
You can also check out the link in the post to homemade satay seasoning. I haven’t tried it but probably will at some point when I make real satay. 🙂
Thank you for sharing this, and the recipe for homemade satay mix. I’m drooling!
I almost didn’t share this recipe! I am glad I did! Thanks for stopping by!