The chilies are mellow and sweet in this sauce, great as a dipping sauce by itself, or as a flavorful addition to sauces and marinades.
Curried Turkey and Potato Egg Rolls
40 minutes to assemble
Cooking times vary depending
on method and skillets used
Cooking times vary depending
on method and skillets used
20 egg rolls
40 minutes to assemble
Cooking times vary depending
on method and skillets used
Cooking times vary depending
on method and skillets used
20 egg rolls
Egg rolls span the Asian culture. Our Thai version uses first press Fish Sauce and Curry Paste for a unique flavor.
Ingredients
- 2 tablespoons oil
- 1 cup chopped shallots
- 1 1/4 pounds ground turkey*
- 1 1/4 cups small-diced potatoes
- 1 tablespoon minced ginger
- 1 tablespoon Fish Sauce
- 1 tablespoon Red or Yellow Curry Paste
- 3/4 cup frozen peas, thawed
- 2 tablespoons minced cilantro
- 1 pound package egg roll wrappers
- Optional: Sweet Chili Sauce
- *Ground pork can be substituted for turkey.
Directions
- Heat oil in a large skillet on medium high heat. Add shallots and stir-fry until slightly browned.
- Add turkey, potatoes, ginger, Fish Sauce and Curry. Stirring, cook until curry is completely dissolved into mixture and meat is cooked.
- Mix in peas and remove from heat. Add cilantro and combine. Adjust seasonings by adding more Fish Sauce or salt if desired.
- Roll 1/4 cup filling in each egg roll wrapper according to package instructions. Deep-fry* or pan-fry until golden brown. Drain on paper towels. Serve with Sweet Chili Sauce for a dipping treat.
In This Recipe
This Indian-inspired curry paste has more paprika and turmeric than our others. Fish and poultry are especially good with this mild curry.
Thais use Fish Sauce the way other cultures use soy sauce. Its savory and salty flavors are perfect for stir-frys, curries, marinades and dressings.
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