2 pounds ground turkey
3 cans (5 ounces each) water chestnuts, drained
2 bunches green onions
2½ cups chopped celery
2½ cups chopped bok choy
4 teaspoons salt
2 teaspoons black pepper
2 teaspoons sugar
2 tablespoons soy sauce
4 tablespoons peanut butter
4 tablespoons melted butter
2 packages (about 18 sheets each) egg roll wrappers
Canola oil, for frying
1 cup sugar
½ cup vinegar
2 tablespoons cornstarch
½ cup water
3 tablespoons soy sauce
Brown ground turkey in deep skillet; set aside to cool.
While the meat browns, chop the chestnuts, onions, celery and bok choy and place chopped vegetables in a large bowl; add ground turkey and mix well.
Heat butter in a small cup in microwave until fully melted. Set aside to cool.
Pour oil in a wok and heat oil to 400 degrees. You want the oil to be deep.
To the turkey mixture, add the salt, pepper and sugar, mixing after each teaspoon to thoroughly distribute the spices. Add the peanut butter, soy sauce and melted butter. Mix well so peanut butter is completely mixed into all of the ingredients.
Place about 2 tablespoons of the mixture into each wrapper and wrap into egg roll. I make 6 egg rolls at a time and fry those until fully browned. After I remove the egg rolls to dry on a paper towel, I roll another 6 for frying. Do not let the rolled egg rolls sit long before frying as they become soggy and do not fry consistently.
For the sauce: For the sauce, mix sugar and vinegar in a sauce pan on medium heat. In a small bowl, mix water and soy sauce; stir in cornstarch til smooth. Once sugar is completely dissolved, add water/cornstarch and continue to stir until a light boil and begins to thicken. Remove from stove and serve with egg rolls.
Makes about 36 egg rolls.
Cook's note: After egg rolls cool, they may be wrapped in foil and frozen. Reheat in an oven at 375 degrees.
About this recipe: This recipe was transformed from home economics class during high school in the 1980s. It evolved from getting together with my best friend making them while having a few beers, to making them for my wife-to-be in college, to making them for all types of parties and teaching my kids how to make them. I can never make enough as they are always the first thing to go as word spreads that Jay brought his egg rolls.
Jay Deihs, Arlington Heights