Baked Egg Rolls

  • 2/3 C coarsely chopped celery
  • 2/3 C coarsely chopped carrot
  • 2 C shredded cabbage
  • 1/2 tsp. vegetable oil
  • 2/3 C chopped onion
  • 1/2 tsp. ginger
  • 1 tsp. garlic powder
  • 1/2 lb. ground turkey breast or ground pork
  • 1-1/2 Tbs. low-sodium soy sauce
  • 1/4 tsp. black pepper
  • 14 egg roll wrappers
  • 1 large egg white
  • Cooking spray

Preheat oven to 425.

To prepare egg rolls, combine celery and carrot in a food processor, and pulse 10 times or until finely chopped.

Combine celery mixture and cabbage in a medium bowl. Cover with plastic wrap; vent. Microwave on high 5 minutes; drain.

Heat vegetable oil in a large nonstick skillet over medium-high heat. Add chopped onion, ginger, and garlic powder; sauté 2 minutes. Add turkey or pork, cook 5 minutes. Remove from heat; stir in cabbage mixture, 1-1/2 tablespoons soy sauce, and pepper. Cover and chill 15 minutes.

Place 1 egg roll wrapper at a time onto work surface. Trim 1 inch off right and left corners of wrapper. Spoon 3 tablespoons turkey mixture into center of wrapper. Fold lower corner of wrapper over filling. Fold in trimmed corners. Moisten top corner of wrapper with egg white; roll up jelly-roll fashion. Repeat procedure with remaining wrappers, turkey mixture, and egg white.

Lightly coat egg rolls with cooking spray, and place, seam side down, on a baking sheet coated with cooking spray. Bake at 425 for 18 minutes or until golden brown.

Date Added:May 30, 2003
Courses:Appetizer, Main Course

Bake, Assemble


2003, 2009