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.
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
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)
How to Make It
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). 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.
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.
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.
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.
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!
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).
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.
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!
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!
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.
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