Egg RollsSubmitted by: SIORANTH
1.3 lb extra-lean raw ground turkey
6 oz cooked salad shrimp, chopped
2 heads bok choy or napa cabbage, shredded
3 T light brown sugar
9 T rice wine vinegar
9 T lite soy sauce
2 T green onions, minced
3 T fresh ginger root, grated
40 egg roll wrappers
In a bowl combine the brown sugar, vinegar, and soy sauce and mix until sugar dissolves.
Add turkey and cabbage, shrimp, onions, and ginger root and mix well. Refrigerate for at least 30 minutes to blend flavors.
Fill an egg roll wrapper with about 2 to 3 tsp of filling and roll shut, sealing edges with water.
You can either bake these on a nonstick cookie sheet, spraying sheet and egg rolls with Pam or a light coating of olive oil, in the oven at 450F for 10 to 15 minutes, turning halfway through, or deep fry them. Nutrition information is for baking them.
Each eggroll gets apx 30 to 35 g of filling.
Nutrition calculation for deep frying: Weight of egg roll (66 g) x 20% = 13 grams of fat
Grams of fat x 9 = 117calories to add