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You'll go wild for this Southwestern take on egg rolls. Wild turkey meets a corn, black bean, and pepper mix, then gets wrapped in a thin and crispy shell for the perfect unexpected appetizer.
2 As Needed extra-virgin olive oil
1/2 Cup white onion, chopped
1 Whole Poblano Pepper, chopped
4 Clove garlic, minced
1 Can RO*TEL Original Diced Tomatoes and Green Chilies
1/2 Cup black beans, rinsed and drained
2 Cup leftover cooked wild turkey
3 Tablespoon taco seasoning
1/3 Cup water
12 Whole Egg Roll Wrappers
1 As Needed extra-virgin olive oil
1/2 Cup white onion, chopped
1 Whole Poblano Pepper, chopped
4 Clove garlic, minced
1 Can RO*TEL Original Diced Tomatoes and Green Chilies
1/2 Cup black beans, rinsed and drained
2 Cup leftover cooked wild turkey
3 Tablespoon taco seasoning
1/3 Cup water
12 Whole Egg Roll Wrappers
: 450 ˚F
: 450 ˚F
1 As Needed extra-virgin olive oil