Served as snacks. Non-vegetarian dish.

1 lb ground Turkey

2 Tablespoons Sesame Oil

3 teaspoons minced Gingerroot

4 teaspoons minced Garlic

1 cup fresh Bean Sprouts

1/2 cup Coleslaw mix

3 Tablespoons Cilantro, chopped

4 ounces Vermicelli (cooked)

1/2 (8 ounce) can Water Chestnuts, chopped

2 Tablespoons Soy Sauce

2 Tablespoons Oyster Sauce

1/2 teaspoon White Pepper

1 lb Egg Roll Wraps

1 Egg

2 teaspoons Water

Oil (for frying)

Brown the ground turkey in the sesame oil. Add the ginger, garlic, bean sprouts and coleslaw mix and cook over med heat until the sprouts become limp (5 minutes). Add the remaining ingredients (except the last four) and remove from the heat and let cool. On a damp tea towel, place an egg roll wrap and fill with 2 tablespoons of the turkey mix. Roll up as instructed on the back of the egg roll wrap package, using the egg mixed with the water to seal the edges. Heat an inch of oil in a skillet on med-high heat. Fry the rolls, turning frequently until golden, about 5-7 minutes. Can be frozen after allowing to cool.

Preparation time: 20 minutes

Cooking time: 40 minutes

Serves: 10

Yields: 20 Rolls

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