I used this as more of a guide than following exactly. I used all the same veggies, just in eyeballed amounts. I left out the turkey, but seasoned the same with the soy sauce & pepper. I had enough filling for 16 egg rolls. I loved the fact that these were baked and not fried, but I did miss a little of the crispiness. Maybe I'll cook a bit longer next time to fix that. Overall - great alternative to the fried take-out version. I froze some leftovers for future meals.
Very easy, low-calorie and microwave reheatable for next day lunch! Next time I'm making a double batch! Thank you for this one! :-)
Great recipe for being low in fat and high in taste. I substituted the celery with canned bean sprouts and added green onions. Loved the turkey! This is going into my Permanent Addition cookbook.
This was incredibily tasty. Wonderful blend of flavours. Much less fuss and mess than the fried version, and healthier, too. My batch only made 12 rolls, probably due to substituting beansprouts - which will produce liquid and shrink - for carrots, which won't. I ate half the batch at one sitting, while my bf inhaled the remainder. The texture of the skins is flaky and crisp, though perhaps a little chewier than with fried. A couple of rolls leaked a bit during the baking process, so I was glad I'd lined my baking sheet with parchment. We like a bit of extra intrigue, so I added some coarsely chopped shrimp, an additional 1/2 tsp cracked black pepper, scant dash of cooking sherry and 1/2 tsp brown sugar. Added a bit more cornstarch to compensate for the additions of liquid.
These were excellent. I really, really enjoyed the baking aspect of these rolls. Much different then fried. I should have doubled the recipe. We had friends over later in the day and the rolls disappeared. I am making them agin this weekend ! Thank you. I am a cooking light fan myself. Val