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Southwest Turkey Rolls Recipe

Get ready to go wild (turkey) for this Southwestern take on egg rolls!

Southwest Turkey Rolls Recipe

In this recipe, wild turkey meets a corn, black bean, and pepper mix, then gets wrapped in a thin and crispy shell for the perfect unexpected appetizer. (Photo courtesy of Traeger)

Print Recipe

Serves: 4-6
Prep time: 15 minutes
Cook time: 40 minutes
Recommended wood chips/pellets: Turkey Blend


  • 2 cups leftover wild turkey meat
  • ½ cup corn
  • ½ cup black beans
  • 3 tablespoons taco seasoning
  • ½ cup white onion, chopped
  • 4 cloves garlic, minced
  • 1 poblano pepper (or 2 japaleño peppers), chopped
  • 1 can Rotel with tomatoes and chiles
  • ½ cup water
  • 12 egg roll wrappers


  1. Add olive oil to a large skillet and heat on the stove over medium heat. Add onions and peppers and sauté 2-3 minutes until soft. Add garlic, cook 30 seconds, then Rotel, corn, and black beans. Reduce heat and simmer.
  2. Pour taco seasoning over meat and add 1/3 cup of water and mix to coat well. Add to veggie mixture and stir to mix well. If it seems dry, add 2 tablespoons water. Cook until heated all the way through.
  3. Remove from the heat and transfer the mixture to the fridge. The mixture should be completely cooled prior to stuffing the egg rolls or the wrappers will break.
  4. Place spoonful of the mixture in each wrapper and wrap tightly. Repeat with remaining wrappers.
  5. When ready to cook, set temperature on grill to high and preheat, lid closed for 15 minutes.
  6. Brush each egg roll with oil or butter and place directly on the Traeger grill grate. Cook until the exterior is crispy, about 20 min per side. Note: Cook times will vary depending on set and ambient temperatures.
  7. Remove from Traeger and cool. Serve. Enjoy!

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