Crispy Baked Turkey Egg Rolls
Tonight’s new recipe was inspired by a recipe I saw on Pinterest (HERE). I say inspired because when I went to pick up the ingredients, there were several I couldn’t find! So, I improvised, and it turned out pretty good! If you are in the mood for some delicious egg rolls that are a bit lightened up, look no farther than these!
- 1 Tablespoon minced garlic
- 1 teaspoon sesame oil
- 1 Tablespoon olive oil, plus more for brushing
- 1 pound ground turkey
- 1 cup shredded green cabbage
- 1 cup sliced mushrooms (I used baby portobello)
- 2 finely chopped green onions
- 2 Tablespoons oyster sauce
- 12 square egg roll wrappers
- Sweet and sour sauce for serving
First, heat your garlic, sesame and olive oil in a medium heat pan.
Next, add in your ground turkey and heat until fully cooked. Make sure to break up the turkey into small pieces. Add in mushrooms and cook until they are wilted.
Take the mixture off of the heat and mix in your cabbage, onions and oyster sauce. Put in a large bowl and let cool for about 10 minutes.
On a dry surface, place your egg roll wrapper and fill with approximately 3-4 tablespoons of the meat mixture. Fold up a corner of the wrapper.
Roll up the egg roll partway and then fold in both sides. Continue rolling and then use a small dab of water on the end of the wrapper to hold it in place.
Place egg rolls on a parchment paper lined on a baking sheet and brush tops with olive oil.
Place egg rolls in a 400 degree oven for 12 minutes (flipping halfway through). Ovens may vary, so heat until egg rolls turn golden. Then serve with the sweet and sour sauce.
With all the changes I made, I was really happy with the results. Next time, I think I would add in a few more veggies – maybe more cabbage and some carrots.