This recipe uses lean ground turkey and baking instead of frying for a healthy twist on traditional egg rolls. Prepared bags of shredded cabbage and carrots, the Quick & Kosher cook’s best friend, help cut down on prep time.
- Cook Time
- Prep Time
- 10 ServingsServings
- Gefen Canola Oil Cooking Spray
- 1 tablespoon olive oil
- 1 pound ground turkey
- 2 cloves garlic, chopped
- 3 green onions, chopped
- 1 cup shredded green cabbage
- 1/2 cup shredded carrots
- 1 teaspoon soy sauce
- 1 tablespoon Chinese five spice
- 10 Gefen Egg Roll Wraps
- 1 egg, lightly beaten with 1 teaspoon water
- Store bought duck sauce
Preheat oven to 425 F. Lightly grease a full size sheet pan with cooking spray.
Heat oil in a large sauté pan, over medium-high heat. Add turkey and cook, stirring, until lightly brown and broken into small pieces, about 6 minutes. Add garlic, onions, cabbage and carrots and cook for 3 to 5 minutes, until vegetables are tender. Remove from heat and stir in soy sauce and five spice and let cool.
Lay one egg roll wrap in front of you with a tip pointing down. Spoon about 1/3 cup of filling into the middle of the wrap. Lightly brush each corner with egg wash. Fold bottom corner up and over the filling, tuck each side in and continue to roll up, sealing tightly. Place on prepared sheet pan seam side down and repeat with remaining filling.
Spray tops of egg rolls with cooking spray and bake 20 to 25 minutes or until golden brown and crispy. Serve with duck sauce.