ground turkey egg rolls
Nutritional Info
- Servings Per Recipe: 30
- Amount Per Serving
- Calories: 127.4
- Total Fat: 1.8 g
- Cholesterol: 16.2 mg
- Sodium: 267.3 mg
- Total Carbs: 20.0 g
- Dietary Fiber: 0.9 g
- Protein: 7.5 g
View full nutritional breakdown of ground turkey egg rolls calories by ingredient
Introduction
yummy egg rolls that are so filling that a few can be eaten as an entire meal, even if you will want to eat the whole batch! yummy egg rolls that are so filling that a few can be eaten as an entire meal, even if you will want to eat the whole batch!Number of Servings: 30
Ingredients
-
1.25 lbs- ground turkey
1- medium/large bok choy (napa cabbage)
1 bag- bean sprouts
3- scallions
3 stalks-celery
30 aprox- egg roll wrappers
soy sauce
teriyaki sauce
ground garlic
ground ginger
Tips
this recipe can also be made vegetarian by leaving put the meat, and adding more flavoring like the ginger garlic, soy and teriyaki sauce. this is because in the regular recipe the meat adds flavor to the filling.
Directions
chop all veggies into thin pieces so it can be easily rolled into the egg roll
then in pan heat oil with garlic, ginger, teriyaki and soy sauce.
when pan is hot add vegetables in order of celery, bok choy, scallions, and then bean sprouts. cook until desired softness.
remove veggies from pan into a bowl into the fridge to cool.
then add more oil and garlic, ginger, teriyaki, and soy sauce if necessary/ desired so you can flavor the meat as well. then add turkey and cook until turkey is fully cooked. then remove from pan and stir it in with the veggies and cool.
the mixture needs to be cool before it is rolled into wrappers or else the wrapper will melt.
use water to wet the edges of wrapper, and then place 2 table spoons in the center of wrapper and roll egg roll and place on a baking sheet. repeat until all there filling or wrappers or gone.
then spray with cooking spray and bake until golden brown and crispy.
enjoy!
Serving Size: should make approximately 30 egg rolls
Number of Servings: 30
Recipe submitted by SparkPeople user GLINDABABY07.
then in pan heat oil with garlic, ginger, teriyaki and soy sauce.
when pan is hot add vegetables in order of celery, bok choy, scallions, and then bean sprouts. cook until desired softness.
remove veggies from pan into a bowl into the fridge to cool.
then add more oil and garlic, ginger, teriyaki, and soy sauce if necessary/ desired so you can flavor the meat as well. then add turkey and cook until turkey is fully cooked. then remove from pan and stir it in with the veggies and cool.
the mixture needs to be cool before it is rolled into wrappers or else the wrapper will melt.
use water to wet the edges of wrapper, and then place 2 table spoons in the center of wrapper and roll egg roll and place on a baking sheet. repeat until all there filling or wrappers or gone.
then spray with cooking spray and bake until golden brown and crispy.
enjoy!
Serving Size: should make approximately 30 egg rolls
Number of Servings: 30
Recipe submitted by SparkPeople user GLINDABABY07.