|They look good, don't they??|
On to the Egg Rolls! This is not a quick recipe...it will take 30-40 minutes to make them, and another 10-14 minutes to bake. But don't let that stop you!
Baked Egg Rolls
1/2 pound ground turkey breast
3 cloves of garlic, crushed
2 inch piece of ginger, grated
4 green onions, thinly sliced (use the white, pale green and some of the green part)
1 can of bean spouts, drained or 8 oz. fresh bean sprouts
1/2 bag of shredded cabbage (made for cole slaw) or 1/2 head of cabbage, shredded
1 small bag of shredded carrots or 4 carrots, shredded
2 T. sesame oil
3 T. soy sauce
1 T. fish sauce
2 T. oyster sauce
1/4 t. pepper
2 T. corn starch
2 T. cold water
1 package egg roll wrappers
1 small dish of cold water
In a large pan, brown the turkey. The meat needs to be in small pieces, so break up any large pieces. Add the cabbage, carrots, green onions, garlic, ginger and pepper. Cook for 3 min on medium heat. Stir the soy, fish and oyster sauce together. Add the corn starch and water and mix well. Push the meat mixture to one side in the pan. Pour the liquid into the free area of the pan. Stir well until thickened. Turn off the heat and stir all of the thickened liquid and meat mixture together.
Preheat the oven to 400*. Spray a baking pan with cooking spray. Moisten 2 paper towels with cold water. You will use 1 moistened paper towel to cover the egg rolls you make, and the other one will cover the stack of egg roll wrappers. This will keep the egg roll wrappers pliable.
Follow the directions on the egg roll wrapper package to fill the egg rolls. You will need to use a scant 1/3 cup of the filling for each egg roll. Use the small dish of cold water to seal the egg rolls.
One they are all rolled, remove the damp paper towel and spray the tops of the egg rolls with cooking spray. Place in the oven and cook for 10-14 minutes. The egg rolls should be lightly browned. Enjoy!