These egg rolls are a tasty twist to a classic party staple.
Heat olive oil in a large frying pan.
Sauté onion over medium heat for three minutes.
Add in all the other vegetables and sauté for an additional three minutes.
Stir in ground turkey and spices. Break up the turkey with a fork and keep stirring until completely cooked through and no longer pink.
Stir in sweet chili sauce and remove from heat.
Arrange an egg roll wrapper in a diamond shape on your work surface. Place one large tablespoon of turkey-vegetable mixture on the bottom half.
Fold the bottom corner upwards over the filling. Fold both sides inwards. Roll and seal the last corner. Repeat with the remaining wrappers.
Heat peanut or canola oil in a small saucepan over medium-high heat.
Fry the egg rolls until golden, then drain on paper towels.
Egg rolls can be prepared in advance and frozen before frying.
Photography: Moishe Wulliger
Food Styling: Renee Muller