Turkey Egg Rolls with Vegetable Scraps

Step 1

Heat avocado oil in a 10 inch skillet on medium high heat. Add ground turkey, and sauté until fully cooked.

Step 2

Add shredded vegetable scraps, salt, and red pepper flakes to the skillet and sauté until vegetables are soft and translucent.

Step 3

Add garlic and ginger to the mixture, and cook for an additional 1-2 minutes.

Step 4

Stir fish sauce and rice wine vinegar into the mixture, and let simmer for 2 minutes to thicken.

Step 5

Remove filling from the skillet into a prep bowl.

Step 6

Lay out a wonton wrapper and add 3 tbsp of filling. Fold up egg rolls, using water to seal them together.

Step 7

In a clean high-walled skillet, add approximately ¼ cup of avocado oil, and heat on medium high.

Step 8

Fry egg rolls in batches of 3-4 egg rolls, frying each side until they are golden brown and bubbly.

Step 9

Serve while hot.