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Baked Egg Rolls

Looking to eat a little healthier without sacrificing taste? Try these baked egg rolls... you will absolutely love them. I use lean ground turkey and veggies and use a little cooking spray instead of cooking in oil to get them nice and crispy!


Posted By: K. Taako
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Prep Time: 10 | Cook Time: 18-25 | Ready In: 28-35
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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 pound ground turkey breast
  • 1 1/2 tablespoons low-sodium Aloha shoyu
  • 1/4 teaspoon black pepper
  • 14 egg roll wrappers
  • 1 large egg white
  • Cooking spray

Sauce:

  • 3/4 cup low-sodium Aloha shoyu
  • 6 tablespoons rice vinegar
  • 2 tablespoons dark sesame oil
  • 1 tablespoon minced peeled fresh ginger
  • 1/3 cup thinly sliced green onions (optional)

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Cooking Process:

 

Preheat oven to 425°.

Combine celery and carrot in food processor, and pulse 10 times or until finely chopped.

Combine celery mixture and cabbage in a medium bowl. Cover with plastic wrap; vent. Microwave at high 5 minutes; drain.

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.

 

Place 1 egg roll wrapper at a time onto work surface with 1 corner pointing toward you (wrapper should look like a diamond). Spoon 3 tablespoons turkey filling into center of wrapper. Fold lower corner of egg roll wrapper over filling. Fold in corners. Moisten top corner of wrapper with egg white; roll up jelly-roll fashion. Repeat procedure with remaining wrappers, turkey filling, and egg white.

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.

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.

 

 

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