Baked Egg Rolls with Ground Turkey
180kcal
Ingredients
For the Filling
- 1 lb ground turkey lean and protein-packed
- 2 tbsp cooking oil canola or vegetable oil
- 2 cloves garlic finely chopped
- 1 tbsp grated ginger root
- 2 cups shredded cabbage the star of the filling
- 1 cup bean sprouts adds crunch and freshness
- 2 each green onions finely sliced
- 2 tbsp soy sauce can substitute with tamari for gluten-free
- 1 tbsp corn starch acts as thickener
- 1 each carrot grated
For the Wrapping
- 12 each egg roll wrappers thawed if frozen
Method
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Heat the oil in a skillet over medium heat. Add minced garlic and grated ginger; sauté until fragrant, about 1-2 minutes.
- Cook the ground turkey in the skillet until browned, around 5-7 minutes.
- Stir in shredded cabbage, grated carrot, and bean sprouts; cook for 3-4 minutes until veggies slightly soften.
- Add soy sauce and corn starch, mix well, then remove from heat and let cool for 5 minutes.
- Lay an egg roll wrapper flat, spoon 2 tablespoons of filling into the center, fold, roll tightly, and seal edges with water or cornstarch slurry.
- Arrange rolled egg rolls on the baking sheet, brush tops with oil for browning.
- Bake for 15-20 minutes, flipping halfway through until golden brown and crispy.
- Serve hot with sweet chili sauce or soy sauce for dipping.
Nutrition
Serving1egg rollCalories180kcalCarbohydrates22gProtein12gFat6gSaturated Fat1gPolyunsaturated Fat2gMonounsaturated Fat2gCholesterol60mgSodium300mgPotassium330mgFiber2gSugar1gVitamin A500IUVitamin C10mgCalcium30mgIron1mg
Notes
Ensure filling is cool before wrapping to prevent soggy wrappers. Avoid overfilling egg rolls to prevent tearing. Brush with oil for a crispy texture.