Ingredients
The Egg Rolls
- 2/3 cup celery chopped
- 2/3 cup carrot chopped
- 2 cups cabbage shredded
- 2/3 cup onion chopped
- 1/2 teaspoon vegetable oil
- 1/2 teaspoon ginger minced and peeled
- 1 clove garlic minced
- 1/2 pound ground turkey breast
- 1/2 tablespoon soy sauce low-sodium
- 1/4 teaspoon black pepper
- 14 egg roll wrappers
- 1 large egg white
- cooking spray
The Sauce
- 3/4 cup soy sauce low-sodium
- 6 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon ginger minced and peeled
- 1/3 cup Green Onion thinly sliced optional
Servings: egg rolls
Units:
Instructions
The Rolls
- Prepare your mise en place.
- Preheat oven to 425°F.
- 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.
- Garnish with green onions, if desired. Enjoy!
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