My friend Helene Wengrofsky is a fabulous cook. With three teenage sons, she is constantly cooking and coming up with new recipes. Her son Steven dropped off six of these eggrolls at my house one afternoon. When Helene texted to see how my whole family liked them I had to report that Kal and I loved them so much we had polished off all the eggrolls … my kids didn’t even get a whiff.
Heat 2 tablespoons canola oil in a large (12-14-inch) skillet over medium-high heat. Add the turkey, breaking up the chunks with a wooden spoon. Cook for 2-3 minutes until no longer pink and just starting to brown. Add the taco seasoning packet and the water. Bring to a simmer.
Squeeze all the liquid out of the 5 ounces of spinach. Add spinach to the pan and cook for 5 minutes. Stir to distribute the spinach. Then cook until all liquid is cooked out. Remove from heat. Cool completely or the eggrolls will be soggy.
Arrange an eggroll wrapper on your cutting board facing you like a diamond. Brush the eggwash along the edges of the wrapper. Place 2 tablespoons of filling horizontally in the middle of the eggroll, form into a 4-inch log. Fold the bottom corner over the filling toward the top corner. Fold the two sides in toward the center. It should now look like an envelope. Roll firmly toward the top corner, making a roll 4 inches wide. Be careful not to tear wrapper, and seal the final edge with a brushing of the egg wash. Set aside, seam-side-down. Continue with remaining filling and wrappers.
In a deep fryer or in a medium pot, heat canola oil to 355°F. If using a pot, oil should to be deep enough to keep eggrolls from touching bottom of pan, at least 3 inches of oil. Fry eggrolls in batches, about 2-3 minutes until golden brown, turning occasionally; don’t crowd the pot. Drain on paper towels. Serve with taco sauce.
Reproduced from Kosher by Design Cooking Coach by Susie Fishbein with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.