Prep 45 mins
Cook 15 mins
Another old family favorite. Because these eggrolls are baked, not fried, they aren't as fattening. They are a bit labor intensive so know that ahead of time. All the chopping and filling the eggrolls takes time.
- 1 tablespoon minced fresh ginger (or more if you LOVE ginger)
- 1 teaspoon minced garlic
- 2 cups fresh bean sprouts
- 12 ounces raw shrimp (we usually use the baby frozen shrimp)
- 8 ounces water chestnuts, chopped
- 1⁄4 lb turkey sausage
- 1⁄2 cup minced green onion
- 1 medium carrot, grated
- 4 teaspoons soy sauce
- 2 teaspoons cornstarch, mixed with
- 2 teaspoons water
- egg roll wrap
- Preheat oven to 375 degrees.
- Stir fry the ginger and garlic in cooking spray for 30 seconds.
- Add the sprouts, shrimp, water chestnuts, sausage, green onion, and carrots.
- Stir fry for 2 minutes.
- Add soy sauce and cornstarch mixture and stir until slightly thickened.
- Remove from heat and cool.
- Fill eggroll wrappers, trying to drain excess liquid from filling.
- Bake for 10-15 minutes or until nicely browned.
- Turn once while baking to avoid a mushy eggroll.
- As an alternative you can fry these but it would add extra calories.
i like the idea of baking vs frying. the eggrolls themselves needed some cabbage and shiitake mushrooms, which i added to the second batch. i also used ground pork instead of turkey sausage for more authentic ingredients. very good eggrolls. i served them with bergy's dipping sauce