Smoked Stuffed Buffalo Turkey Egg Rolls

TurkeyParty

Jan 27

Perfect For Your Next Party!

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I found a similar recipe to this and changed up some of the ingredients while I was looking for ideas for an upcoming competition. This turned out good enough that we used it and it went over well. These are great for tailgating or can be used as an appetizer.

• 1.5 LBS of Smoked Turkey Breast

• 8oz of Cream Cheese, Smoked

• 4 TBSP of Steak Princess Fiesta Rub

• 1/2 Red Onion Chopped

• 3 Stalks of Celery Chopped

• 3 TBSP of Cilantro Chopped

• Juice of a half Lemon and Lime

• 1 Cup of Ranch Dressing

• 1/4 Cup of Mayonnaise

• 3 TBSP of Hot Sauce

• 1 TSP Onion Powder

• 1 TSP Garlic Powder

• 1 TSP Chili Powder

• 1/2 of Avocado

• Package of Egg Roll Wrappers

We prepped the Cream Cheese by coating with Duck Fat and a liberal coating of the Steak Princess Fiesta Rub.

We smoked the Cream Cheese for 1.5 hours at 250 on our pellet smoker.

For the Turkey Breast we used hot sauce as a binder and then covered it liberally with the same rub.

We cooked this on our Cotton Gin Drum until it reached 165 degrees. This took about 1.5 hours at 350-375 degrees. Once done, remove both the cheese & turkey and let cool.

Once cooled, dice the turkey and place in a mixing bowl.

Add all the remaining ingredients to the bowl and mix thoroughly.

Place the mixture into the refrigerator to cool further.

Heat up your oil to 350 degrees.

Following the instructions on the Egg Roll Wrappers, begin filling your egg rolls.

We used about two heaping tablespoons per roll.

Fry the egg rolls to they’re golden brown.

Place onto a drying rack or paper towel to dry.

Serve with your favorite dipping sauce and enjoy!

GET YOU SOME!!!!

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