Turkey and Shrimp Egg Rolls

"I made these with leftover turkey and shrimp from our Christmas dinner. I had plenty of crispy turkey skin, since I fried the turkey, but this can be replaced by crispy chicken skin using the directions below."
photo by Late Night Gourmet photo by Late Night Gourmet
photo by Late Night Gourmet
Ready In:
1hr 40mins




  • If you don't already have crispy turkey skin or chicken skin, preheat the oven to 375 degrees F. Place parchment sheet or a Silpat on a baking sheet, sprinkle skin with kosher salt and pepper, and cover skin with a second baking sheet so it doesn't curl up. Heat for 20 minutes, rotate the sheet, and cook for another 20 minutes. Remove from oven. When cool, dice skin and set aside.
  • Stir-fry the ginger and garlic on medium heat in 1 tablespoon of oil until fragrant, about 30 seconds. Add green onions, carrots, cabbage, and brussels sprouts and stir-fry for 5 more minutes.
  • In a bowl, combine the chicken broth, Chinkiang vinegar, and sugar. Add mixture to the pan and bring to a boil, then lower heat and simmer for 5 minutes, stirring occasionally, until the vegetables are soft. Add sesame oil, cool for at least 15 minutes, and strain.
  • Fold in the minced shrimp, turkey, and crispy turkey skin.
  • Fill and roll the eggroll wrappers, wetting the edges with water to help them wrapping stick. Apply water to any loose flaps in the eggroll to make them stick.
  • In a skillet set over moderately high heat, heat the remaining oil and saute the egg rolls until golden brown on all sides, using tongs to turn them. Serve when cool enough to eat.
  • Combine dipping sauce ingredients and serve.

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I have two teenagers who keep things very busy around our house during the daytime. I also work long hours at Ford Motor Company, and I do want to spend time with my family every day. If I try to cook when my kids have their friends over, I'm certain to be interrupted. In other words, my available times for cooking are very limited. I don't want to give up on anything I love - my family, my job, my cooking - so I do most of my cooking after everyone has gone to bed. My wife is a teacher, so this can be very late at night during the summer. Sometimes, I don't get started with my prep work until 12:30 a.m. Am I crazy?? Maybe. I'm also constantly working on healthier ways to prepare food. I deconstruct every recipe I like, and try to make it with healthier ingredients. The big challenge is keeping the food tasty. I believe it's possible to enjoy what you eat and still be healthy. I lost 15 pounds in 6 months largely by preparing my own food (and exercising). If I didn't keep such loony hours, I'd call myself "The Healthy Gourmet".
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