Turkey “Egg Rolls”

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Turkey “Egg Rolls”


  • 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


  • 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