Marinate the Turkey:
In a bowl, mix ground turkey with soy sauce, sesame oil, garlic powder, ginger powder, and black pepper. Let it marinate for 15 minutes.

Prepare the Filling:
In a large skillet or wok, cook the marinated ground turkey over medium-high heat until browned and cooked through. Drain excess liquid.

Add Aromatics:
Stir in garlic and ginger, cooking for about 1 minute until fragrant.

Incorporate Vegetables:
Add shredded cabbage, carrots, and green onions. Cook for about 5 minutes until slightly softened.

Season the Filling:
Stir in soy sauce, sesame oil, salt, and pepper. Taste and adjust seasoning as needed.

Add Cornstarch:
Mix in cornstarch to absorb excess moisture. Cook for another 2 minutes, stirring constantly.

Cool the Filling:
Remove from heat and let the filling cool completely to prevent soggy rolls.

Assemble the Egg Rolls:
Lay an egg roll wrapper on a clean surface. Place about two tablespoons of the filling in the center.

Seal the Egg Rolls:
Brush the edges with beaten egg, fold one corner over the filling, tuck in the sides, and roll up tightly.

Prepare for Frying:
Heat about two inches of vegetable oil in a deep pot or fryer to 350-375°F (175-190°C).

First Fry:
Fry in hot oil for 3-4 minutes until lightly golden. (Alternatively, air-fry at 375°F (190°C) for 12-15 minutes, flipping halfway.)

Rest:
Remove egg rolls and place them on a wire rack for 5 minutes.

Second Fry:
Increase the oil temperature slightly and fry for another 2-3 minutes until crispy.

Drain and Serve:
Remove from oil and place on a paper towel-lined plate to drain excess oil.

Serve:
Enjoy your crispy turkey egg rolls with a dipping sauce of your choice!