Baked Egg Rolls
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Egg Roll Wrappers (about 8)1/2 c of chopped Cabbage (I like to use the bagged mix of Napa and Red cabbage)1 stalk of Celery1 Carrot1/2 Sweet Yellow Onion1 clove of Garlic1.5 tbsp of Soy Sauce1/4 lb of Ground Turkey1 tbsp of Chinese Mustard1 tbsp of Olive Oil1 tsp of Ginger1 tsp of Black Pepper
Preheat oven at 425. Finely chop the carrot, celery, and cabbage. Place in a bowl and microwave for 5-6 minutes. Finely chop onion and garlic. Saute onion and garlic in olive oil over medium heat until the onion starts to turn clear. Add ground turkey (or substitution). Once meat is cooked through, remove from heat and combine with cabbage, carrots, and celery. Add soy sauce, mustard, ginger, and black pepper, mix thoroughly.
Trim about an inch off of two opposite corners of the egg roll wrappers (top and bottom). Spoon filling into a line from left to right. Fold in right and left corners over filling, dampen the top edge with water (just a dab, don't soak them), and fold bottom edge up and over filling. Roll up to top edge, sealing it closed. Repeat until filling is used up. Place on a cookie sheet sprayed with Pam, spray each Egg Roll lightly with Pam (this helps them crisp up since they're not being fried). Bake for 15 minutes, be sure not to leave them in too long as the wrappers will burn easily, they should be gold brown on the edges. Remove from pan immediately, the bottoms will burn if left on the hot cookie sheet.
Number of Servings: 8
Recipe submitted by SparkPeople user PIXIECN.
Trim about an inch off of two opposite corners of the egg roll wrappers (top and bottom). Spoon filling into a line from left to right. Fold in right and left corners over filling, dampen the top edge with water (just a dab, don't soak them), and fold bottom edge up and over filling. Roll up to top edge, sealing it closed. Repeat until filling is used up. Place on a cookie sheet sprayed with Pam, spray each Egg Roll lightly with Pam (this helps them crisp up since they're not being fried). Bake for 15 minutes, be sure not to leave them in too long as the wrappers will burn easily, they should be gold brown on the edges. Remove from pan immediately, the bottoms will burn if left on the hot cookie sheet.
Number of Servings: 8
Recipe submitted by SparkPeople user PIXIECN.
Nutritional Info Amount Per Serving
- Calories: 125.5
- Total Fat: 3.2 g
- Cholesterol: 12.5 mg
- Sodium: 360.7 mg
- Total Carbs: 18.1 g
- Dietary Fiber: 1.0 g
- Protein: 6.0 g
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