Aaron Warbritton’s Wild Turkey Egg Rolls

Wild Turkey Egg Rolls

Ingredients:

1 wild turkey breast (deboned)

1 pack egg roll wraps

Oil for frying

Flour

Panko breadcrumbs

2 eggs

Water

1 red pepper, chopped

1 yellow onion, chopped

Fresh cilantro, chopped, to taste

1 15.25 oz can whole kernel corn, drained, to taste

1 14.5 oz can fire-roasted diced tomatoes, drained

1 15 oz can black beans, drained, to taste<

Spinach, chopped, to taste

Monterey jack cheese to taste

1 avocado, chopped

Ranch dressing, to taste

Juice of one lime, to taste

Cayenne pepper, to taste

Chili powder, to taste

Salt and pepper, to taste

Steps:

1. Preheat olive oil in fryer to 375˚.

2. Cut turkey breast cross-grain into thin strips.

3. Combine and whisk water and eggs for egg wash.

4. Combine salt, black pepper, flour, and coat turkey strips.

5. Dip coated turkey strips in panko breadcrumbs, cover evenly on all sides.

6. Drop turkey strips in oil and cook through until golden brown. Repeat process with remaining strips, then set aside while preparing salsa.

7. For the salsa, combine diced red pepper, onion, cilantro, and spinach. Toss in corn, black beans, and fire-roasted tomatoes.

Add cheese, sprinkle in chili powder and cayenne pepper. Bam, salsa is done.

8. Blend avocado and ranch dressing for dipping.

9. Moisten edges of egg roll wrap with egg wash, add cooked turkey strips, salsa, and squeeze lime over top.

10. Fold in edges and wrap.

11. Drop in frier until golden brown.

12. Stop drooling, dip in avocado ranch dressing, and enjoy.