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Wild Turkey Southwest Egg Rolls by Jeremiah Doughty

Traeger Kitchen


Wild Turkey Southwest Egg Rolls by Jeremiah Doughty

Prep Time

15

Minutes

Cook Time

40

Minutes

Serves

4 - 6

People

Effort

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What's this?

You'll go wild for this Southwestern take on egg rolls. Wild turkey meets a corn, black bean, and pepper mix, then gets wrapped in a thin and crispy shell for the perfect unexpected appetizer.

Ingredients

  • 1 As Needed extra-virgin olive oil

  • 1/2 Cup white onion, chopped

  • 1 Whole Poblano Pepper, chopped

  • 4 Clove garlic, minced

  • 1 Can RO*TEL Original Diced Tomatoes and Green Chilies

  • 1/2 Cup Black Beans

  • 2 Cup Leftover Wild Turkey Meat

  • 3 Tablespoon Taco Seasoning, dry

  • 1/3 Cup water

  • 12 Whole Egg Roll Wrappers

  • 1 As Needed extra-virgin olive oil

Steps

  • 1

    Add olive oil to a large skillet and heat on the stove over medium heat. Add onions and peppers and sauté 2-3 minutes until soft. Add garlic, cook 30 seconds, then Rotel and black beans. Reduce heat and simmer.
  • 2

    Pour taco seasoning over meat and add 1/3 cup of water and mix to coat well. Add to veggie mixture and stir to mix well. If it seems dry, add 2 tbsp water. Cook until heated all the way through.
  • 3

    Remove from the heat and transfer the mixture to the fridge. The mixture should be completely cooled prior to stuffing the egg rolls or the wrappers will break.
  • 4

    Place spoonful of the mixture in each wrapper and wrap tightly. Repeat with remaining wrappers.
  • 5

    When ready to cook, set grill temperature to High and preheat, lid closed for 15 minutes.
  • 6

    Brush each egg roll with oil or butter and place directly on the Traeger grill grate. Cook until the exterior is crispy, about 20 min per side.
  • 7

    Remove from Traeger and cool. Serve. Enjoy!