Ingredients
Scale
- 1 lb ground turkey
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1/2 cup chopped green onions
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- 12 egg roll wrappers
- Cooking spray or oil for frying
Instructions
- In a large skillet, heat the sesame oil over medium heat. Add the ground turkey and cook until browned, about 5-7 minutes.
- Add the minced garlic, grated ginger, shredded cabbage, shredded carrots, and chopped green onions to the skillet. Stir well and cook for an additional 5-7 minutes until the vegetables are tender.
- Stir in the soy sauce and rice vinegar, cooking for another 2 minutes. Remove from heat and let cool slightly.
- Lay an egg roll wrapper on a clean surface, with a corner pointing toward you. Place about 2 tablespoons of the turkey mixture in the center of the wrapper.
- Fold the bottom corner over the filling, then fold in the sides, and roll tightly away from you to seal. Repeat with the remaining wrappers and filling.
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place the egg rolls on the baking sheet and spray lightly with cooking spray.
- Bake for 20-25 minutes or until golden brown and crispy, turning halfway through.
- Serve warm with your favorite dipping sauce.
Notes
- For a spicier version, add red pepper flakes to the turkey mixture.
- These can also be made ahead and frozen before baking. Just add a few extra minutes to the baking time if cooking from frozen.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Cuisine: Asian
Nutrition
- Serving Size: 1 egg roll
- Calories: 150
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 40 mg