Baked Egg Rolls with Ground Turkey
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- 2 Tbsp
- soy sauce
- 1 tsp
- 4 c
- finely shredded napa, chinese or regular green cabbage
- 1 c
- bean sprouts
- 1 medium
- carrot, finely grated (about 1/2 cup)
- green onions, finely sliced
- cloves of garlic, finely chopped and divided
- 1/2 lb
- ground turkey
- 2 tsp
- ginger root, grated
- 1 lb
- egg roll wrappers (14-16)
1Heat oven to 400 degrees
2Mix soy sauce with corn starch. Set aside.
Spray non-stick skillet or wok with nonstick cooking spray or heat one tablespoon of cooking oil.
Over high heat stir-fry 1-2 cloves of garlic and ginger for a few seconds.
Add cabbage, bean sprouts, carrots and green onions. Stir fry until cabbage is wilted.
Remove vegetables. set aside.
Add ground turkey, add remaining garlic and stir fry until no longer pink. Drain off any fat.
Add reserved soy sauce/corn starch and the vegetables. Cook 1 minute or so until thickened. Remove from heat and allow to cool a little.
Spray cookie sheet with nonstick cooking spray. Turn eggroll wraper so it looks like a diamond.
Place 1/4 cup filling just below the center. Fold the lower point of the diamond over the filling tucking it under the filling. Fold the left and right corners over that. Tightly roll the eggroll. Moisten the top corner with a bit of water to prevent it from unrolling. Repeat until you run out of wrappers or filling. NOTE: Keep the eggroll wrappers in their wrapper or cover with a moist kitchen towell so they don't dry out. Should make at least 14 eggrolls. Place eggrolls seam side down on the cookie sheet, they can be close together but not touching. Lightly spray with nonstick cooking spray. Bake 15-20 minutes until golden brown.
3Variation: Replace meat with about 1 cup mixture of mushrooms, more cabbage, bean sprouts and/or carrots.