Baked Egg Rolls

From Cooking Light.

• Ready In: 1 hr 5 mins
• Yields: 14 rolls

Ingredients

• Egg rolls

• 2⁄3 cup  coarsely chopped celery
• 2⁄3 cup  coarsely chopped carrot
• 2  cups  shredded cabbage
• 1⁄2 teaspoon  vegetable oil
• 2⁄3 cup  chopped onion
• 1⁄2 teaspoon  minced peeled fresh ginger
• 1  garlic clove, minced
• 1⁄2 lb  ground turkey breast
• 1 1⁄2 tablespoons low sodium soy sauce
• 1⁄4 teaspoon black pepper
• 14  egg roll wraps
• 1  large  egg white
•  cooking spray

• Sauce

• 3⁄4 cup low sodium soy sauce
• 6  tablespoons rice vinegar
• 2  tablespoons  dark sesame oil
• 1  tablespoon  minced peeled fresh ginger
• 1⁄3 cup  thinly sliced green onion (optional)

Directions

1. Combine celery and carrot in food processor, and pulse 10 times or until finely chopped.
2. Combine celery mixture and cabbage in a medium bowl. Cover with plastic wrap; vent. Microwave at 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; sauté 2 minutes. Add turkey; cook 5 minutes. Remove from heat; stir in cabbage mixture, 1 1/2 tablespoons 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 425° for 18 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.