Voodoo Egg Rolls – A Spicy Twist on a Classic Snack

Ingredients

• 1 lb ground chicken or turkey
• 1 cup shredded cabbage
• 0.5 cup shredded carrots
• 0.5 cup green onions, chopped
• 0.25 cup cilantro, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons soy sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon hot sauce
• 1 teaspoon five-spice powder
• 1 package egg roll wrappers (about 20)
• 1 Prise Oil for frying
• 1 Prise Sweet chili sauce for dipping (optional)

Instructions

1. Prepare the Filling: In a large skillet, heat a tablespoon of oil over medium heat. Add the minced garlic and ginger, sauté for about a minute until fragrant.
2. Cook the Meat: Add the ground chicken or turkey to the skillet. Cook until the meat is browned and fully cooked, breaking it apart as it cooks.
3. Add Vegetables: Stir in the shredded cabbage, carrots, green onions, and cilantro. Cook for another 4-5 minutes until the vegetables are tender.
4. Season the Mixture: Add the soy sauce, Worcestershire sauce, hot sauce, and five-spice powder. Mix well and let it cook for an additional 2 minutes to meld the flavors. Remove from heat and let it cool slightly.
5. Wrap the Egg Rolls: Lay an egg roll wrapper on a clean surface with one corner pointing towards you (like a diamond). Place about 2 tablespoons of filling in the center. Fold the bottom corner over the filling, followed by the right corner, then the left corner, and finally roll it up tightly. Seal the last corner with a little water to help it stick. Repeat with the remaining wrappers and filling.
6. Fry the Egg Rolls: In a deep frying pan, heat enough oil to cover the egg rolls (about 2 inches deep) over medium-high heat. Once hot, carefully add several egg rolls at a time (don’t overcrowd the pan) and fry for about 3-4 minutes until golden brown and crispy. Flip halfway through for even browning. Remove and drain on paper towels.
7. Serve: Serve the voodoo egg rolls hot with sweet chili sauce or your favorite dipping sauce.