Baked Egg Rolls

By Bostoncook

Ingredients

• 2/3 cup chopped celery
• 2/3 cup chopped carrot
• 2 cups shredded cabbage
• 1/2 teaspoon vegetable oil
• 2/3 cup chopped onion
• 1/2 teaspoon minced ginger
• 1 garlic clove, minced
• 1/2 pound ground turkey
• 1 1/2 tablespoons low-sodium soy sauce
• 1/4 teaspoon black pepper
• 14 egg roll wrappers
• 1 large egg white
• Sauce
• 3/4 cup low-sodium soy sauce
• 6 tablespoons rice vinegar
• 2 tablespoons dark sesame oil
• 1 tablespoon minced ginger
• 1/3 cup thinly sliced green onions, optional

Details

Servings 14

Preparation

Step 1

1. Preheat oven to 425º.

2. Combine celery and carrot in food processor, and pulse 10 times or until finely chopped. Combine celery mixture and cabbage in a medium bowl. Cover with plastic wrap; vent. Microwave on HIGH 5 minutes, drain.

3. Heat vegetable oil in a large nonstick skillet over medium-high heat. Add onion, 1/2 teaspoon ginger, and garlic; saute 2 minutes. Add turkey; cook 5 minutes. Remove from heat; stir in cabbage mixture, 1 1/2 tablespoon soy sauce, and pepper. Cover and chill 15 minutes.

4. Place 1 egg roll wrapper at a time onto work surface with 1 corner pointing toward you (wrapper should look like a diamond). Trim 1 inch off right and left corners of wrapper. Spoon 3 tablespoons turkey filling into center of wrapper. Fold lower corner of egg roll wrapper over filling. Fold in trimmed corners. Moisten top corner of wrapper with egg white; roll up jelly-roll fashion. Repeat procedure with remaining wrappers, turkey filling, and egg white.

5. Lightly coat egg rolls with cooking spray, and place, seam side down, on a baking sheet coated with cooking spray. Bake at 425º for 15 minutes, or until golden brown.

6. To prepare sauce, combine 3/4 cup soy sauce, vinegar, sesame oil, and 1 tablespoon ginger; serve with egg rolls. Garnish with green onions, if desired.

Notes: These were great! And very easy. Made them without the turkey and added more veggies - the turkey would probably make these an excellent. Sauce was just okay - not a repeat. Used water instead of egg white to seal - worked just fine. And baked on a rack to crisp the bottom of the egg rolls as well.