Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield
14 servings (serving size: 1 roll and about 1 tablespoon sauce)

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.

How to Make It

Step 1

Preheat oven to 425°.

Step 2

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

Step 3

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

Step 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.

Step 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.

Step 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.

Step 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.

Ratings & Reviews

Mulchmama's Review

Joyful
February 18, 2015
Excuse me, but in the nutritional profile, the egg roll WRAPPERS aren't taken into account. The wrapper alone has 80 calories! So each one of these is not 79 cal. Try 160 calories. That's a pretty significant error. Other than that, they're pretty good.

Ariel's Review

krazykate61682
March 14, 2015
I liked that it was easy and was really looking forward to eating these. However, they were incredible bland, no flavor at all and the sauce tasted horrible. Throwing this recipe out the window.

krazykate61682's Review

NumNumNum
January 27, 2014
N/A

mandajo's Review

JacindaPhi
March 15, 2011
This was a fun meal for our family. It was a bit of work, but worth it. Not as crunchy as a fried egg roll, but what are you gonna do. I took the advise of another review and turned the rolls over halfway through their baking time. I also doubled the recipe and only filled 13 egg roll wraps, which I recommend, because I can't imagine those egg rolls with any less filling. After reading that they were a bit bland I added a dash of salt and substituted one TB fish sauce in place of one of the TB of soy. The dip is great. We also used sweet & sour. Will def make again.

sbc1023's Review

mrsblackson
January 01, 2011
I made these to take to a New Year's Eve party and they went over very well. I used the pre-shredded coleslaw mix that has carrots in it, adding in diced onion, celery and some mushrooms that needed to be used up. I cooked the veggie mixture in a large saute pan sprayed with Pam for about 10 minutes, then set it aside and browned the ground turkey, breaking up pieces as it browned. When it was time to bake, I took the little scraps from the cut corners, sprayed them with Pam and baked them on a cookie sheet for 7-9 minutes, or until crispy, and used those as dippers for a dip!

eatingood's Review

Kuenzi123
October 17, 2010
While I loved the idea of having crispy egg rolls without frying (and they were crispy/crunchy!) The amount of time required to bake them to get them crunchy ended up overcooking the filling - resulting in a sort of mushy, homogenous filling with very little texture (besides mushy). Next time I might try not cooking the veggie mixture (although the fam asked for this not to be a repeat).

Lauren4444's Review

Lauren4444
August 07, 2010
Holy cow these were SALTY, I think you have to cut back on the LOW-SODIUM soy sauce. Also I didnt like the dipping sauce at all. The one for Vietnamese Summer Rolls 8/09 is very tasty and much better than this one.

JacindaPhi's Review

mandajo
March 19, 2010
I loved this recipe. I omitted the meat, and added the garlic in the instructions even though it wasn't listed in the ingredients. 1 clove was perfect. I am very happy that I can make egg rolls without frying them! W00T!

NumNumNum's Review

smurfymom
January 18, 2010
I was unsure if my husband would like this dish, but he is the one who loves it most. He's even told me he likes it better than the real thing! I did make some changes, based on what I had around. I omitted the celery and increased the cabbage and carrots. We didn't make the sauce and loved them just right. I also like that if I need to, I can make the filling ahead of time and the wrap later. We served it with just plain rice, and found we barely touched anything but the egg rolls. A winner for sure!

Kuenzi123's Review

Mulchmama
January 02, 2010
These are great! I do admit the prep time is sort of a lot for a side dish but it's hard to find an egg roll that isn't at least this much work. When I'm just feeding myself I eat them as my entree! The sauce is good too, nice and simple. I do agree turning them halfway through cooking time is a good idea. I didn't have any problem with the texture of my egg rolls.