To make the dressing, mix together the mustard, maple and vinegar in a small bowl. Whisk in enough extra-virgin olive oil slowly until the mixture becomes emulsified. Season with sea salt and freshly ground black pepper, to taste. Set aside.
Slice the kumquats thinly and toss with good olive oil in a small bowl. Set aside.
In a large salad bowl, toss the kale, pear, pomegranate and kumquats together with the dressing. Plate onto salad plates and top with pumpkin seeds.
Combine celery and carrot in food processor. Pulse 10 times-or-until finely chopped.
Combine celery mixture and cabbage in a medium bowl.
Cover with plastic wrap and vent by poking several holes in the top. Microwave on high for 5 minutes and then drain.
Heat vegetable oil in a large nonstick skillet over medium-high heat. Add onion, ½ teaspoon ginger, and garlic; sauté 2 minutes.
Add turkey; cook 5 minutes.
Remove from heat; stir in cabbage mixture, 1 ½ tablespoons soy sauce, and pepper. Cover and chill 15 minutes.
Place 1 egg roll wrapper at a time onto work surface with 1 corner pointing toward you (wrapper
should look like a diamond). Spoon 3 tablespoons filling into center of wrapper.
Fold lower corner of egg roll wrapper over filling. Fold in trimmed corners.
Moisten top corner of wrapper with egg white; roll up jelly-roll fashion.
Lightly coat egg rolls with cooking spray, and place, seam side down, on a parchment paper lined baking sheet. Bake for 18 minutes or until golden brown.
Repeat procedure with remaining wrappers, filling, and egg white.
The Sauce
Combine ¾ cup soy sauce, vinegar, sesame oil, and 1 tablespoon ginger; serve with egg rolls.
Place all of the vegetables in a large mixing bowl. Season with garlic, salt, black pepper, allspice, and chili flakes. Drizzle with olive oil. Toss the mixture thoroughly to combine.
Line a sheet pan with foil.
Turn seasoned vegetable mixture on to sheet pan. Spread the vegetables out on the pan.
Place pan in oven. Roast for 7 minutes. Remove from oven.
Roast Fish
Cut fish fillets into 2 inch pieces.
Season fish pieces with salt and black pepper.
Place the fish pieces on top of the vegetables.
Return fish and vegetables to the oven. Roast for 8 minutes.
