Wild Turkey Southwest Egg Rolls by Jeremiah Doughty
By Traeger Kitchen
You'll go wild for this Southwestern take on egg rolls. Wild turkey meets a corn, black bean, and pepper mix, then gets wrapped in a thin and crispy shell for the perfect unexpected appetizer.
Prep Time
15 Minutes
Cook Time
40 Minutes
Pellets
Turkey Blend
Ingredients
Number of people serving
4
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 2 As Needed | extra-virgin olive oil |
| 1/2 Cup | white onion, chopped |
| 1 Whole | Poblano Pepper, chopped |
| 4 Clove | garlic, minced |
| 1 Can | RO*TEL Original Diced Tomatoes and Green Chilies |
| 1/2 Cup | Black Beans |
| 2 Cup | Leftover Wild Turkey Meat |
| 3 Tablespoon | Taco Seasoning, dry |
| 1/3 Cup | water |
| 12 Whole | Egg Roll Wrappers |
Step
1
Add olive oil to a large skillet and heat on the stove over medium heat. Add onions and peppers and sauté 2-3 minutes until soft. Add garlic, cook 30 seconds, then Rotel and black beans. Reduce heat and simmer.
2
Pour taco seasoning over meat and add 1/3 cup of water and mix to coat well. Add to veggie mixture and stir to mix well. If it seems dry, add 2 tbsp water. Cook until heated all the way through.
3
Remove from the heat and transfer the mixture to the fridge. The mixture should be completely cooled prior to stuffing the egg rolls or the wrappers will break.
4
Place spoonful of the mixture in each wrapper and wrap tightly. Repeat with remaining wrappers.
5
When ready to cook, set grill temperature to High and preheat, lid closed for 15 minutes.
6
Brush each egg roll with oil or butter and place directly on the Traeger grill grate. Cook until the exterior is crispy, about 20 min per side.
500 ˚F / 260 ˚C
00:40
7
Remove from Traeger and cool. Serve. Enjoy!
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