Baked Egg Rolls

Submitted by LMillerRN

"From Cooking Light."

 

• Ready In: 1hr 5mins
• Ingredients: 18
• 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.

Reviews

[Southern Bug]

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.

 

[jVo6236]

Very easy, low-calorie and microwave reheatable for next day lunch! Next time I'm making a double batch! Thank you for this one! :-)

 

[Claudia Dawn]

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.

 

[Cecily Parsley]

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.

 

[Valerie in Florida]

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