Egg Rolls

I love egg rolls. They're easy to make and freeze very well...so make a big batch ahead of time, and pull them out for Chinese night. These can easily be converted to vegetarian by leaving out the meat.

Egg Rolls
1 tsp cornstarch
1 Tbsp soy sauce
1 lb ground turkey OR ground pork
1 pkg egg roll wrappers (I find them in the produce section near the mushrooms and tofu.)
1/2 tsp garlic powder
1/2 head green cabbage, shredded
1 carrot, peeled and grated
1 tsp ground ginger
1-3 Tbsp flour
1 Tbsp water
avocado oil
Season turkey with salt and pepper, and brown. Place cabbage and carrot in a saucepan with a lid. Add 1 Tbsp water, cover, and steam for 5 minutes, stirring once or twice. Drain the veggies if there's any pooling liquid. Stir cornstarch into soy sauce. In a large mixing bowl, add turkey, carrots & cabbage, soy sauce, garlic powder, and ginger. Mix flour with enough water to make a thin paste. Place a spoon full of filling in the center of an egg roll wrapper...from top to bottom. (Keep unused wrappers under plastic wrap to keep from drying out as you work with them.) Roll the wrapper from one side, tucking the ends in like a burrito. Seal the edge with the flour paste. Keep assembled egg rolls under a damp towel. 

STOVE TOP: Fry in hot oil until cooked through and brown. Drain on paper towels. Serve hot.

AIR FRYER: 

Spray or brush one side of the raw egg roll with avocado oil. Turn over and oil the other side. Place in a single layer in a preheated air fryer. Cook at 400 degrees for 5 minutes. Turn over and cook another 5 minutes. Serve hot.

FREEZE
To freeze egg rolls...place uncooked egg rolls on a cookie sheet. Place in the freezer for 1 hour, or until frozen solid. Place enough for each meal into separate ziptop bags. Label and date. To thaw...move baggie from freezer to refrigerator the day before needed. Cook as directed.