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Baked Turkey Egg Rolls
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Prep Time:
30 minutes
Total Time:
1 hour 2 minutes
"Deliciously crispy baked egg rolls, a healthy twist on the classic high-fat favorite."
Ingredients:
  • 2 tablespoons soy sauce
  • 1 teaspoon cornstarch
  • 4 cups finely shredded Chinese (napa) cabbage (1 pound)
  • 1 cup bean sprouts
  • 1 medium carrot, finely shredded (1/2 cup)
  • 2 medium green onions, sliced (2 tablespoons)
  • 1/2 pound ground turkey
  • 1/2 teaspoon five-spice powder
  • 2 teaspoons grated gingerroot
  • 1 pound egg roll skins
  • Cooking spray
Instructions:
  • Combine soy sauce and cornstarch. Heat a nonstick wok or skillet over high heat sprayed with cooking spray. Stir-fry cabbage, bean sprouts, carrot, and onions for 5 to 7 minutes until cabbage is wilted. Remove from wok.
  • Stir-fry turkey, five-spice powder, and ginger in a wok over medium heat until turkey is cooked. Add soy sauce and cabbage mixture, cook for about 1 minute until thickened. Allow the turkey mixture to cool.
  • Spoon 1/4 cup of turkey mixture just below the center of an egg roll skin. (Keep remaining skins covered with a damp towel to prevent them from drying out.) Fold the corner of the egg roll skin closest to the filling over the filling, tucking the point under. Fold in and overlap the two opposite corners. Brush the fourth corner with water and roll up to seal in the filling. Repeat with the rest of the egg roll skins and turkey mixture. (Cover the filled egg rolls with a damp towel or plastic wrap to retain moisture.)
  • Preheat the oven to 400°F. Grease a cookie sheet with cooking spray. Arrange egg rolls on the sheet seam side down and lightly coat them with cooking spray. Bake for 15 to 20 minutes until they are golden brown.

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