Course
Small Bites
Duration
1.5 hours
Serves
12 eggrolls
Chef’s notes
Turkey season is upon us, and that means droves of hunters across the country are getting ready to harvest some of nature’s “other white meat.” These big birds yield a lot of great meat, but many folks are left questioningwhat to do with the legs. Wild turkey legs are very tough and full of tendons, which leads some hunters to leave all this great meat behind. These buffalo turkey egg rolls are a foolproof way to make use of those tougher cuts and turn them into a tantalizing crowd pleaser.
Ingredients
- 2 whole wild turkey legs
- 1 cup stock
- ½ cup hot sauce
- ½ stick of butter
- 12 egg roll wrappers
- Oil, as needed for frying
- Ranch or bleu cheese, for dipping
Also works with
Pheasant, squirrel, or rabbit
Special equipment
Pressure cooker, deep fryer
Preparation
- Place turkey legs in pressure cooker with stock and cook on high for 1 hour.
- While turkey legs cook, place butter in a small saucepan over medium-low heat until melted. Then, pour in hot sauce and stir together until completely emulsified into a buffalo sauce. Set aside to cool.
- When the legs are done cooking, remove from the pressure cooker and allow to cool. Once you can handle them, shred the meat off the bones. Make sure to remove all tendons and bones.
- After the meat is shredded and separated, combine in a medium-sized mixing bowl with the buffalo sauce. Gather egg roll wrappers and a small amount of water in a bowl.
- To wrap rolls, place 1/3 cup of buffalo turkey onto an egg roll wrapper. Brush the edges of the dough with water. Fold the sides of the wrapper around the meat and roll, trying to keep everything uniform and sealed. Repeat with all egg rolls. Keep them covered as you work to prevent the egg rolls from drying out.
- Deep fry egg rolls in oil at 350°F for 3-4 minutes or until golden brown. Make sure to only cook a few at a time to avoid dropping the oil temperature too low. Place cooked egg rolls on a wire rack to cool. Serve buffalo egg rolls with your favorite ranch or bleu cheese dressing.
Shop
Sign In or Create a Free Account
Access the newest seasons of MeatEater, save content, and join in discussions with the Crew and others in the MeatEater community.
Related
Recipes
Southwestern Turkey Soup
(2)
The legs of a wild turkey are often treated poorly in the kitchen, or worse, left in the field! This hearty spin on tortilla soup is a great way to turn those tougher cuts into succulent, tender meat. This recipe makes a decent-sized batch that can be enjoyed right away with cilantro and tortilla...
Danielle PrewettMay 20, 2024
Read MorePlay Now
Recipes
Smoked Turkey Legs
(2)
Wild turkey legs are one of the toughest cuts of wild game I’ve ever cooked. These 20-pound birds spend all day running around looking for food, fighting, and avoiding all types of predators. It’s no wonder their skinny little legs are densely muscled and full of hard tendons. You can braise or...
Wade TruongApr 5, 2022
Read MorePlay Now
Recipes
Buffalo Turkey Sausage
(1)
This creative recipe combines the idea of a Middle Eastern ground meat skewer known as a kofta kebab, buffalo wings from my favorite neighborhood bar, and ground wild game meat. I recommend using turkey breast, thigh meat, and a little skin when you grind it all together. I found my original test...
Justin TownsendMay 19, 2022
Read MorePlay NowReviews
Save this recipe
Turkey Egg Rolls
Recipe by:Michael Vialpando
Course
Small Bites
Duration
1.5 hours
Serves
12 eggrolls
Chef’s notes
Turkey season is upon us, and that means droves of hunters across the country are getting ready to harvest some of nature’s “other white meat.” These big birds yield a lot of great meat, but many folks are left questioningwhat to do with the legs. Wild turkey legs are very tough and full of tendons, which leads some hunters to leave all this great meat behind. These buffalo turkey egg rolls are a foolproof way to make use of those tougher cuts and turn them into a tantalizing crowd pleaser.
Ingredients
- 2 whole wild turkey legs
- 1 cup stock
- ½ cup hot sauce
- ½ stick of butter
- 12 egg roll wrappers
- Oil, as needed for frying
- Ranch or bleu cheese, for dipping
Also works with
Pheasant, squirrel, or rabbit
Special equipment
Pressure cooker, deep fryer
Preparation
- Place turkey legs in pressure cooker with stock and cook on high for 1 hour.
- While turkey legs cook, place butter in a small saucepan over medium-low heat until melted. Then, pour in hot sauce and stir together until completely emulsified into a buffalo sauce. Set aside to cool.
- When the legs are done cooking, remove from the pressure cooker and allow to cool. Once you can handle them, shred the meat off the bones. Make sure to remove all tendons and bones.
- After the meat is shredded and separated, combine in a medium-sized mixing bowl with the buffalo sauce. Gather egg roll wrappers and a small amount of water in a bowl.
- To wrap rolls, place 1/3 cup of buffalo turkey onto an egg roll wrapper. Brush the edges of the dough with water. Fold the sides of the wrapper around the meat and roll, trying to keep everything uniform and sealed. Repeat with all egg rolls. Keep them covered as you work to prevent the egg rolls from drying out.
- Deep fry egg rolls in oil at 350°F for 3-4 minutes or until golden brown. Make sure to only cook a few at a time to avoid dropping the oil temperature too low. Place cooked egg rolls on a wire rack to cool. Serve buffalo egg rolls with your favorite ranch or bleu cheese dressing.