1 pound ground turkey
4 cups shredded cabbage or coleslaw mix
2 Tb soy sauce
1 tsp ground ginger
1/2 tsp onion salt
1/2 tsp garlic powder
1 package (24 sheets) egg roll wrappers
Oil for frying
In a large skillet, cook turkey over medium heat until no longer pink, drain. Stir in the coleslaw mix, soy sauce, ginger, onion salt and garlic powder and warm through.
Place a large spoonful in the center of each eggroll wrapper and fold bottom corner over filling and fold sides toward center. Moisten remaining corner of wrapper with water and roll up tightly to seal. Repeat with remaining wrappers (though don’t do too many ahead of time — sometimes the mixture inside can make the wrapper soggy and fall apart if it sits too long).
In a large pan, heat oil to approximately 365°. Fry egg rolls, about three at a time, for 1-2 minutes per side or until golden brown. Drain on paper towels and sprinkle lightly with salt. Serve with sweet and sour sauce, and rice, if desired. Yields about 24 eggrolls.