Turkey “Egg Rolls”

Ingredients

• 1 package Cappello’s Lasagna Sheets, thawed if frozen
• 16 ounces broccoli slaw
• 2 cups cooked turkey, shredded
• 1 clove garlic, minced
• 1 teaspoon Kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon freshly grated ginger
• 2 tablespoons tamari
• Coconut or avocado oil (for frying)
• Optional: cranberry sauce, sriracha

Instructions

• Combine the broccoli slaw, turkey, garlic, salt, pepper, ginger, and tamari in a large bowl. Mix well.
• Cut the lasagna sheets in half. Brush two sheets at a time with water, and overlap the edges of two half-sheets, to form one large square.
• To fill the egg rolls, place about 1/4 cup of the turkey mixture diagonally on the sheet.
• Fold the bottom corner over the filling, roll snugly half-way to cover the filling.
• Fold in both sides tightly against the filling and moisten the edges of the flaps with water. Press down.
• Finish by rolling the sheet up and seal the top by moistening the flap and pressing down.
• To fry the egg rolls, heat about 1/2 inch of oil in large skillet over medium-high heat. Place the egg rolls, seam side down, a few at a time, turning occasionally and fry until they are golden brown, about 2-3 minutes.
• Remove and drain on paper towels.
• Serve immediately with leftover cranberry sauce or sriracha, as desired.

Additional Info

• Yield: 5 servings
• Prep time: 5 minutes
• Total time: 40 minutes