Ingredients for Baked Egg Rolls
- 1/2 cup celery, finely chopped
- 1/2 cup carrots, finely chopped
- 2 cups shredded green cabbage
- 1 tablespoon vegetable oil
- 1/2 medium onion, chopped
- 1 1/2 teaspoons fresh ginger, grated
- 2 cloves garlic, minced
- 1 lb ground turkey
- 1 1/2 tablespoons low-sodium soy sauce (for filling), 3/4 cup low-sodium soy sauce (for dipping sauce)
- 1/4 teaspoon black pepper
- 1 (16 ounce) package egg roll wrappers
- 1 egg white, beaten
- cooking spray
- 2 tablespoons rice vinegar
- 1 tablespoon dark sesame oil
- 1 green onion, chopped (optional garnish)
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How to Make Baked Egg Rolls
- Finely chop 1/2 cup celery and 1/2 cup carrot in a food processor (pulse 10 times).
- Combine the chopped celery and carrot with 2 cups shredded green cabbage in a medium bowl.
- Cover the bowl with plastic wrap and microwave on high for 5 minutes.
- Drain any excess liquid from the cabbage mixture.
- Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat.
- Add 1/2 medium onion (chopped), 1/2 teaspoon grated ginger, and 2 cloves garlic (minced). Sauté for 2 minutes.
- Add 1 pound ground turkey to the skillet and cook for 5 minutes, breaking it up with a spoon.
- Remove the skillet from the heat.
- Stir in the cabbage mixture, 1 1/2 tablespoons soy sauce, and 1/4 teaspoon black pepper.
- Cover and chill the turkey mixture for 15 minutes.
- Lay out one egg roll wrapper at a time on a clean surface, with one corner pointing towards you. Trim 1 inch off the right and left corners of each wrapper.
- Spoon 3 tablespoons of the chilled turkey filling into the center of each wrapper.
- Fold the bottom corner of the wrapper over the filling.
- Fold in the trimmed corners.
- Brush the top corner of the wrapper with a little egg white to seal.
- Roll up the egg roll tightly, jelly-roll style. Repeat with the remaining wrappers and filling.
- Lightly coat the egg rolls with cooking spray and place them seam-side down on a baking sheet that has also been lightly sprayed with cooking spray.
- Bake at 425°F (220°C) for 18 minutes, or until golden brown.
- While the egg rolls bake, prepare the sauce by whisking together 3/4 cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, and 1 tablespoon grated ginger.
- Serve the baked egg rolls immediately with the dipping sauce. Garnish with chopped green onions, if desired.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
5g
Fat
2g
Carbs
7g
