Turkey & Cheddar Fire Rolls With Cranberry-apple Yogurt Dipping Sauce
- Servings: 10
|1 lb||Ground Raw Turkey|
|Hot Pepper Sauce|
|½ cup||Tomato Sauce|
|2 Tbsp||Garlic, minced|
|1||Jalapeno Pepper, minced|
|2 cups||Shredded Sharp Cheddar Cheese|
|10||Egg Roll Wrappers|
|Cranberry Apple Yogurt Dipping Sauce:|
|1 pt||Thick Greek Yogurt|
|¾ cup||Whole Cranberry Sauce|
|¼ cup||Apple Juice|
|1 tsp||Lemon Juice|
|Salt & Freshly Ground Pepper, to taste|
Turkey & Cheddar Fire Rolls:
Combine ground turkey, hot sauce (as much as you like) and tomato sauce in a frying pan on medium heat. Cook for about 3 minutes, and then add minced pepper and garlic. Cook about 3 minutes more, then stir in cheese. Cook for 1 minute; take off heat, giving mixture another good stir.
Place 1 egg roll wrapper on a work surface, point a corner towards you; place turkey mixture on top of the egg roll sheet. Brush the top 2/3 of the wrapper with water, fold up bottom corner over turkey mixture and then fold in side corners and continue rolling to tip. Repeat process with all remaining wrappers. Fry egg rolls in 350 degree F vegetable oil until crispy golden brown. Drain. Cut on bias.
Cranberry Apple Yogurt Dipping Sauce:
Combine all ingredients in a bowl and season with salt and pepper, to taste. Cover and refrigerate at least 30 minutes before serving.