Baked Eggrolls
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 45
Ingredients
2 tbsp Sesame Oil4 tbsp Shallots, chopped 6 cloves Garlic, minced or pressed8 oz Ground turkey, 93% lean2 tsp Ginger Root, minced or pressed1 tbsp Black Pepper, or to taste2 tbsp Kikkoman Lite Soy Sauce, or to taste1 tbsp corn starch4 cups Napa Cabbage, shredded2 cups Shredded Carrots, 2 cup Bean sprouts0.5 cup Jew's ear, (pepeao), dried, soak in hot water to reconstitute, then thinly slice1 cup cellophane noodles (mung beans), dried soak in water to soften4 tbsp Fresh Chives, chopped5 tbsp Cilantro, choppedSalt, pepper and soy sauce to taste40 - 50 egg roll wrapperscooking spray
Makes approximately 40-50 eggrolls.
Filling:
Heat deep dish skillet or wok on high. When a drop of water sizzles and evaporates in skillet, add 2 tbsp sesame oil and shallots. Reduce heat to medium-high and saute shallots for a few minutes. Add turkey, garlic, ginger, and black pepper. Brown turkey on high to medium high heat.
Mix 1 tablespoon cornstarch with 2 tablespoons light soy sauce and add to browned turkey. Stir until sauce is thickened.
Remove from heat. Drain cellophane noodles and cut into approx. 2 inch strings using scissors, add to mixture. Add shredded carrots, nappa cabbage, bean sprouts, thinly sliced jews ear, chives and cilantro. Toss to incorporate all ingredients.
If mixture is too watery, sprinkle a little more corn starch (1 tsp at a time) and mix thoroughly.
Add salt, pepper and/or soy to taste.
Cool to room temperature.
Roll filling:
Place egg roll wrapper on plate with one corner facing you (diamond). Add 2 Tbsp of filling into center of egg roll wrapper. Take the corner closest to you and fold over, tucking excess underneath filling. Fold the two side corners into the roll and continue rolling. dampen bottom corner with a little bit of water and seal the roll. Repeat until you run out of shells or filling.
Baking:
Pre-heat oven to 425 degrees.
Spray cookie sheet or jelly roll pan with non-stick cooking spray. Line up eggrolls on pan 1 inch apart (seam side down). Lightly coat rolls with cooking spray. Place in pre-heated oven and bake at 425 degrees for 30-40 minutes or until golden brown.
Serve with your favorite sauce.
My recommendation: Mae Ploy Sweet Chili Sauce.
Number of Servings: 45
Recipe submitted by SparkPeople user HPHAM615.
Filling:
Heat deep dish skillet or wok on high. When a drop of water sizzles and evaporates in skillet, add 2 tbsp sesame oil and shallots. Reduce heat to medium-high and saute shallots for a few minutes. Add turkey, garlic, ginger, and black pepper. Brown turkey on high to medium high heat.
Mix 1 tablespoon cornstarch with 2 tablespoons light soy sauce and add to browned turkey. Stir until sauce is thickened.
Remove from heat. Drain cellophane noodles and cut into approx. 2 inch strings using scissors, add to mixture. Add shredded carrots, nappa cabbage, bean sprouts, thinly sliced jews ear, chives and cilantro. Toss to incorporate all ingredients.
If mixture is too watery, sprinkle a little more corn starch (1 tsp at a time) and mix thoroughly.
Add salt, pepper and/or soy to taste.
Cool to room temperature.
Roll filling:
Place egg roll wrapper on plate with one corner facing you (diamond). Add 2 Tbsp of filling into center of egg roll wrapper. Take the corner closest to you and fold over, tucking excess underneath filling. Fold the two side corners into the roll and continue rolling. dampen bottom corner with a little bit of water and seal the roll. Repeat until you run out of shells or filling.
Baking:
Pre-heat oven to 425 degrees.
Spray cookie sheet or jelly roll pan with non-stick cooking spray. Line up eggrolls on pan 1 inch apart (seam side down). Lightly coat rolls with cooking spray. Place in pre-heated oven and bake at 425 degrees for 30-40 minutes or until golden brown.
Serve with your favorite sauce.
My recommendation: Mae Ploy Sweet Chili Sauce.
Number of Servings: 45
Recipe submitted by SparkPeople user HPHAM615.
Nutritional Info Amount Per Serving
- Calories: 122.3
- Total Fat: 1.4 g
- Cholesterol: 2.9 mg
- Sodium: 215.2 mg
- Total Carbs: 22.5 g
- Dietary Fiber: 0.9 g
- Protein: 4.5 g
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