Project Description

Recipe Ingredients (Topping):

  • 1/2 medium white onion, chopped

  • 1 red bell pepper, chopped

  • 1 lb. ground turkey

  • 1 teaspoon paprika

  • 1 teaspoon cumin

  • 1 cup black beans— frozen, canned, or dried and cooked

  • 1/2 cup corn kernels— frozen, canned, or fresh

  • 1/2 cup Mexican cheese blend

  • 16 egg roll wrappers (find them in the refrigerated section of the grocery store)

  • 2 tablespoons cooking oil, plus more for frying

  • salt & pepper

    Instructions

    In a medium skillet, heat 2 tablespoons oil over medium-high heat. Add onion and bell pepper and saute until softened. Add ground turkey and cook until browned. Drain if necessary. Season with chili powder, salt, and pepper. Add black beans, corn, and cheese. Continue cooking mixture until heated through and cheese is melted.

    To wrap the egg rolls, lay one wrapper out in a diamond shape with one corner facing up. Place 3 tablespoons of filling mixture into the bottom corner. Roll wrapper up and fold in the sides. Seal the egg roll by brushing water on the outer edges. Set aside under a damp cloth to prevent drying while you finish rolling the rest of the egg rolls.

    To cook the egg rolls you can bake them in the oven, fry them in oil, or use an air fryer. Allow cooling slightly after cooking. Serve with sour cream, salsa, or guacamole.

    Oven: Place egg rolled on a greased baking sheet. Spritz tops of egg rolls with cooking spray. Bake at 425° for 10-15 minutes or until lightly browned.

    Frying: In a small pot, heat oil to 325°F. You don’t need too much—just enough to submerge the egg rolls. Carefully place a couple egg rolls into the oil, and fry them for about 5 minutes until golden brown. Keep them moving in the oil to make sure they fry evenly.

    Air Fryer: Preheat the air fryer to 400°F. Load the egg rolls into the pan of the Air Fryer.

    Cook for 8 minutes. Flip the egg rolls. Cook for an additional 4 minutes.