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.
These are a fun and interactive way to get kids cooking with you! Once all the ingredients are chopped, the whole family can roll their own spring rolls! And don't be afraid to add your vegetables or even fruit- mango slices make a lovely addition!
These are a fun and interactive way to get kids cooking with you! Once all the ingredients are chopped, the whole family can roll their own spring rolls! And don't be afraid to add your vegetables or even fruit- mango slices make a lovely addition!
