Looking for a new way to use your meat from this spring's wild turkey? This is an easy and delicious recipe that can be an appetizer, main meal, or snack!
1-½ cups cooked turkey meat
1 teaspoon cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon chili powder
½ teaspoon salt
2 cups pepper jack cheese
1 cup chopped fresh spinach
½ cup canned corn, drained
½ cup black beans, rinsed and drained
½ cup diced red pepper
2 teaspoons lime juice
Optional: jalapenos or candied jalapenos
Preheat 3" of oil to 375° in a large pot, on the stovetop.
Egg Roll Filling
In a large mixing bowl, combine the shredded turkey, cumin, garlic powder, onion powder, paprika, chili powder, and salt.
Once the turkey and spices are well mixed, add pepper jack cheese, spinach, corn, beans, red peppers, and lime juice. Mix to combine. Set aside.
Place ¼ cup of the filling onto the center of an egg roll wrap. Fold the outward sides towards the middle, then roll up. Brush the top edge with water to seal.
After all egg rolls are rolled, let them sit for 1 minute before frying to allow the water to stick the edges together.
Place 4 rolls into the preheated oil and fry for up to 2 minutes, then flip and fry for 2 minutes, until golden.
Once cooked, carefully remove the rolls from the oil and place them on a paper towel lined plate.
Repeat the frying process with the remaining rolls.
Serve with your favorite dipping sauce, such as Fiesta Ranch, Avocado Ranch, or Chipotle Ranch, and ENJOY!
Leanna Graves is part of Team Indiana. Follow all of her outdoor adventures on Instagram at @leannagraves_.