Sunday, March 11, 2007
I got this recipe years ago from Frugal Mom, who introduced it to me this way: "I brought you eggrolls, but I ate them on the way over here. I'll give you the recipe."
After trying them, I could forgive her for eating my egg rolls that she made for me. They are impossible to resist.
The recipe comes from Cooking Light, and I haven't ordered a greasy, deep-fried egg roll since I tried this recipe. When the boys were in the house, I made them by the dozens.
Baked Egg Rolls
2/3 c. chopped celery
2/3 c. chopped carrots
2 c. shredded cabbage
1/2 t. ginger
1 garlic clove
1/2 lb. ground turkey
1-1/2 t. soy
1/4 t. pepper
Egg roll wrappers
1 egg white
cooking spray or oil of choice
Pulse celery and carrots in food processor. Add to bowl with cabbage, cover with plastic wrap, microwave 5 minutes.
Saute onion, ginger, and garlic together. Add ground turkey, cook til browned.
Stir turkey into celery mix; add soy sauce and pepper. Chill 15 minutes.
I work on a cutting board to assemble these. Add 3 T. of mix into the middle of an egg roll wrapper. Fold in sides, bottom, then roll, jellyroll style. Seal with egg whites.
The original recipe calls for spritzing the egg rolls with cooking spray, but I don't keep that stuff in the house; it's too chemical-y, and ruins your good nonstick pans. I brush a teensy bit of sesame oil over the top of my egg rolls.
Bake 18 minutes at 425 degrees.
Serve with sweet n sour sauce, or the condiment of your choice. They're good without sauces also.
If you have leftovers, put them in the freezer; They get soggy if you let them sit in the refrigerator. Microwave 45 seconds to reheat.