Baked Egg Rolls
(Serves 4)INGREDIENTS:
FOR THE EGG ROLLS:
- 2/3 cup celery, chopped fine
- 2/3 cup carrot, chopped fine
- 2 cups Chinese cabbage, shredded
- 1 teaspoon oil
- 2/3 cup minced onion
- 1 teaspoon fresh gingerroot
- 1 clove garlic, minced
- 1/2 pound ground turkey
- 1 package of egg roll wrappers
- 1 egg, beaten
- Cooking spray
- 3/4 cup good quality soy sauce
- 2/3 cup rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon fresh gingerroot
- 4 scallions, minced
- Combine all sauce ingredients and let set for one hour prior to baking the egg rolls.
- Preheat oven to 425 degrees F.
- In a large skillet, heat the oil. Add the celery, carrot and turkey. Sauté until the turkey is cooked.
- Add the cabbage, gingerroot and garlic; mix well.
- Remove from heat and cool.
- Place the egg roll wrappers on a flat surface with one corner pointing toward you.
- Spoon about 3 tablespoons of filling along the wrap from the left corner to the right corner, just barely to the edges.
- Fold the bottom point of the wrap over the filling. Fold in the side corners so they point towards the middle. Brush the edges of the remaining corner with the beaten egg. Roll the bottom edge to the top corner.
- Lightly coat the egg rolls with cooking spray, place on a baking sheet and bake 18-20 minutes. Serve immediately.
"We're on a Roll recipes," aired during the week of March 31, 2008.
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