Ingredients:

  • 8 oz smoked turkey strips, finely diced
  • 6 large eggs, lightly beaten
  • 1 cup shredded sharp cheddar cheese
  • 2 tbsp unsalted butter
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 12 egg roll wrappers
  • 1 tbsp water
  • 2 cups neutral oil

Instructions:

  1. Melt 2 tbsp unsalted butter in a non-stick skillet over medium heat. Add 8 oz finely diced smoked turkey strips and sauté for 3–4 minutes until the edges are slightly browned.
  2. Pour in 6 lightly beaten eggs, 1/2 tsp salt, and 1/4 tsp cracked black pepper. Stir constantly using a spatula until the eggs are just set but still moist.
  3. Remove the skillet from heat and fold in 1 cup shredded sharp cheddar cheese until melted. Let the mixture cool for 5 minutes to prevent tearing the wrappers.
  4. Lay one egg roll wrapper on a clean surface in a diamond shape. Place approximately 2 tablespoons of the turkey and egg mixture in the lower center of the wrapper.
  5. Fold the bottom corner over the filling, then fold in the two side corners tightly. Dip a finger into 1 tbsp water to moisten the top corner and roll tightly toward the top, pressing firmly to seal. Repeat for all 12 wrappers.
  6. Fill a pot with 2 cups neutral oil to a depth of 2–3 inches. Heat the oil until it reaches 375°F (190°C).
  7. Carefully slide 2–3 rolls into the oil at a time to maintain temperature. Fry for 3–4 minutes, turning occasionally, until the shells are a dark golden-gold and the internal temperature reaches 165°F (74°C).
  8. Remove the rolls with a slotted spoon and let them rest on a wire rack for 2 minutes to drain.