Thinly slice 1 1/2 cups white cabbage.
1
Finely shred 1 cup carrots on a box grater.
2
In a large skillet heated over medium heat brown 1 pound of ground turkey. Break the meat up into small pieces.
3
Then add 3 teaspoons grated ginger and 3 cloves minced garlic. I love the frozen ones for convenience. Cook for 3 minutes.
4
Add 8 ounces thin rice noodles to boiling water.
5
Cook for 1 minute.
6
Remove the noodles and place in a large mixing bowl.
7
Add the cabbage and carrot to the ground turkey.
8
Sauté for 3 minutes.
9
Add 2 tablespoons dark soy sauce.
10
Add 1/4 teaspoon freshly ground black pepper and stir to combine.
11
Add the ground turkey mixture to the noodles and toss to combine completely. Let cool for 10 minutes.
12
Grab a small cup of water. Then grab an egg roll sheet.
13
Make the egg rolls by placing 2 tablespoons of filling in the bottom of the egg roll wrapper. Fold up the bottom corner and then the sides.
14
Repeat with the remaining egg roll sheets and filling.
15
Preheat a small sauce pan with oil over medium heat. Fry the egg rolls in batches for 1 min per side. Remove to a paper towel lined baking sheet.
16
Serve with sweet chili sauce.
17
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