Description
Crispy, golden baked egg rolls filled with savory ground turkey, crunchy cabbage, and aromatic seasonings. A lighter, healthier twist on the takeout favorite that’s perfect for any occasion.
Ingredients
Units
Scale
- 1/2 pound ground turkey
- 1 tablespoon cooking oil
- 2-4 cloves garlic, finely chopped
- 2 teaspoons grated ginger root
- 4 cups finely shredded cabbage
- 1 cup bean sprouts
- 2 stalks green onions, finely sliced
- 2 tablespoons soy sauce
- 1 teaspoon corn starch
- 1 medium carrot, finely grated (about 1/2 cup)
- 1 pound egg roll wrappers (14-16 sheets)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Heat cooking oil in a large skillet over medium heat. Add garlic and ginger, and sauté until fragrant.
- Add ground turkey and cook until browned, breaking it up as it cooks.
- Stir in shredded cabbage, carrot, and bean sprouts. Cook for 3–4 minutes until vegetables soften slightly.
- Add soy sauce and corn starch, stirring to coat evenly. Remove from heat and let cool for 5 minutes.
- Lay an egg roll wrapper on a flat surface. Spoon 2 tablespoons of filling into the center. Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Seal the edge with water or a cornstarch slurry.
- Place on a parchment-lined baking sheet. Lightly brush with oil.
- Bake for 15–20 minutes, flipping halfway, until golden brown and crisp.
- Serve hot with sweet chili sauce or soy sauce for dipping.
Notes
- Cover wrappers with a damp towel to prevent drying while filling.
- Chill filling before wrapping for easier assembly.
- Flip halfway through baking for even crispiness.
- Freeze unbaked rolls for up to 2 months and bake from frozen.
Nutrition
- Serving Size: 1 egg roll
- Calories: 120
- Sugar: 1g
- Sodium: 230mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 20mg