Baked Egg Rolls

Becky Luigart-Stayner; Lydia DeGaris-Pursell

Everyone loves egg rolls! They're the quintessential Chinese side dish. This recipe earns extra kudos for reducing the fat by substituting ground turkey and baking–not frying–the wraps.

Yield: 14 servings (serving size: 1 roll and about 1 tablespoon sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 79
  • Calories from fat: 29%
  • Fat: 2.5g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 1.1g
  • Protein: 5.7g
  • Carbohydrate: 8g
  • Fiber: 0.7g
  • Cholesterol: 11mg
  • Iron: 0.9mg
  • Sodium: 532mg
  • Calcium: 18mg

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 pound ground turkey breast
  • 1 1/2 tablespoons low-sodium soy sauce
  • 1/4 teaspoon black pepper
  • 14 egg roll wrappers
  • 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 onions (optional)

Preparation

  1. Preheat oven to 425°.
  2. Combine celery and carrot in food processor, and pulse 10 times or until finely chopped.
  3. Combine celery mixture and cabbage in a medium bowl. Cover with plastic wrap; vent. Microwave at high 5 minutes; drain.
  4. 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.
  5. 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.
  6. 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.
  7. 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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