Asian Turkey Rolls

Asian Turkey Rolls

I cannot tell you how many times I have been disappointed by recipes claiming to equal the flavor of lettuce wraps at PF Changs.

Everything I’ve tried has been okay, but something was missing.

I would have NEVER believed it was apricot preserves.

But after one bite of this Asian-flavored turkey filling from the pan, I thought…oh, this is it! Finally!! Just a little bit of sweet is what was missing all along.

This recipe came together from two separate posts on Pinterest.  I mixed and matched because I just couldn’t see wrapping Asian-flavored filling up with Pillsbury dough. So, I went with the wontons from a different recipe. Funnily enough, the wonton recipe is for a Buffalo chicken wrap and I decided to use filo dough instead…that recipe is coming soon.

While intended to an appetizer, this recipes worthy of a meal. The wonton wrappers made the meal fun and appealing to my family. It’s also easier to eat than lettuce wraps.  But, feel free to skip the wrapper all-together and grab some lettuce for a more grown-up meal. And choosing lettuce and Tamari (instead of soy) will make these gluten free.

I also made the peanut sauce from the Pillsbury recipe. The boys and I loved it.  My hubby preferred the traditional and lighter dipping sauce that I use for my pot stickers.

Ingredients List

  • 1 Tbsp peanut oil
  • 20 oz package of ground turkey (93/7)
  • 1 (80z) can water chestnuts, drained and chopped
  • 1/2 cup shredded carrot
  • 1/2 cup cilantro, chopped
  • 3-4 cloves garlic, finely chopped
  • 1/2 cup apricot preserves
  • 3 Tbsp Tamari or soy sauce
  • 2 tsp ground ginger
  • 1 tsp crushed red pepper flakes (or less if you are not a spicy lover)
  • Egg roll or wonton wrappers (usually found in the produce section with the tofu and Asian ingredients)

Peanut Sauce

  • 1/4 cup creamy peanut butter
  • 2 Tablespoons apricot preserves
  • 4 Tbsp water
  • 2 Tbsp Tamari or soy sauce
  • 1/4 tsp ground ginger
  • 1/4 tsp crushed red pepper flakes


Preheat oven to 400°F.

In large skillet, heat oil over medium-high heat until hot. Add ground turkey and cook until brown and cooked completely.

Stir in water chestnuts, carrot, cilantro, garlic, apricot preserves, Tamari or soy sauce, ginger and red pepper flakes and cook for a few more minutes. Remove from heat.

Lay egg roll wrappers on a clean work surface. And get out a small bowl of water and a pastry brush.

Begin by placing about two heaping tablespoons of the meat mixture on the diagonal of the bottom right corner of one of the wrappers. You’ll get a sense of how much you can use after you wrap a few.

Brush a little water on the far corner of thew wonton to help it stick.

Fold the wonton into a “envelop.” There should be instructions and pictures on the package.

Repeat with remaining rolls.

Place the rolls on a wire rack set on top of a cookie sheet (or just on a greased cookie sheet) coated with nonstick cooking spray. Spray each roll evenly with oil.

Bake for 12-15 minutes, or until the rolls crisp and turn a light golden brown. Let rest for a few minutes before serving…they will be HOT.

Meanwhile, make your dipping sauces (or just open bottle from the store).
For the peanut sauce, add ingredients into a small saucepan and heat on low, stirring until hot. Remove from heat. Serve warm alongside turkey rolls.