Crispy Baked Egg Rolls with Ground Turkey for Healthier Cravings
Enjoy these Crispy Baked Egg Rolls with Ground Turkey, a healthier alternative packed with savory filling and satisfying crunch.
Equipment
- Skillet
- Baking sheet
- Parchment paper
Ingredients
For the Filling
- 1 lb Ground Turkey opt for 93/7 or 85/15 for moisture
- 1 tbsp Olive Oil more oil if using extra-lean turkey
- 1 medium White Onion finely diced
- 2 medium Carrots diced into small pieces
- 2 cups Cabbage shredded into thin ribbons
- 2 cloves Garlic minced
- 1 tbsp Ginger grated
- 2 stems Green Onion sliced for garnish
- 2 tbsp Soy Sauce low-sodium option preferred
- 1 tbsp Rice Vinegar
- 1 tbsp Toasted Sesame Oil
- 1 tsp Black Pepper to taste
For the Wrappers
- 24 units Egg Roll Wrappers
- 1 large Egg for egg wash
Instructions
How to Make Crispy Baked Egg Rolls
- Begin by finely dicing the onion, shredding the cabbage, and dicing the carrots. Mince the garlic, grate the ginger, and slice the green onion.
- Heat olive oil in a skillet over medium heat. Sauté the diced onion for 2-3 minutes until translucent, then add the minced garlic and grated ginger.
- In a separate skillet, heat the remaining olive oil, add the ground turkey, and cook until browned (approximately 6-8 minutes). Drain any excess liquid.
- Mix the cooked turkey with the sautéed vegetables in a large bowl. Stir in soy sauce, rice vinegar, toasted sesame oil, sliced green onion, and black pepper, then let cool slightly.
- Using an egg wash, seal the wrappers. Spoon about 2 tablespoons of the filling into each wrapper, then fold and roll tightly.
- Preheat your oven to 400°F. Place the rolled egg rolls seam-side down on a parchment-lined baking sheet, spray the tops with a little oil, and bake for 15 minutes or until golden brown.
Notes
Serve with your favorite dipping sauces for an added flavor kick.