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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!

Ingredients:

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  • 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.

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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.

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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.

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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.

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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.

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Place egg rolls on a parchment paper lined on a baking sheet and brush tops with olive oil.

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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.

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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.

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One response

  1. Dee Schwinn

    Looks good. You are so adventurous

    February 19, 2014 at 9:07 pm

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