Thursday, July 19, 2012

in the kitchen: Baked Turkey Egg Rolls

The other day Ry accidentally got egg roll wrappers as he was on the search for spring roll wrappers, so naturally we couldn't let those puppies go to waste! I know how egg rolls, despite their small size, can tend to be an unhealthy meal choice, so I wanted to make sure I could find a good tasting, but somewhat healthy recipe. I was in luck and found just was I needed at one of my favorite blog stops, Iowa Girl Bakes! I used her Baked Egg Roll recipe as a guide, making a few changes based on what ingredients I already had etc. Overall I was pretty pleased with the way they turned out...I did forget to tell Ry to put olive oil on them before baking, so they had a slight resemblance to E.T. when they came out, BUT I added the oil and threw them under the broiler for a bit to crisp them up and they looked much better!

Adapted from Iowa Girl Eats
Makes 14 rolls 

2 cups cabbage (I used purple, but you can use the white kind or pre-packaged mix)
1lb ground turkey
2 tsp oil (vegetable or olive oil)
1 cup mushrooms, chopped
1/2 onion, chopped
1 carrot, shredded
1 tbsp ginger + 1 tbsp garlic (I had the pre blended kind with garlic)
2-3 tbsp soy sauce
Dash (or two) red pepper flakes
Egg roll wrappers (I used up one package)

1. If you have a head of cabbage (purple or white) you will want to chop up about half of the head, depending on how big it is or how much you like cabbage. If you are using the pre-cut "cabbage slaw", then you're good to go! Put the cabbage in a micro-waveable bowl and heat for 5mins. Note: for the purple cabbage you might need an extra minute or two to get it soft enough)

2. Chop up onions, mushrooms, and shred carrot. Set aside.

3. In medium skillet, heat oil and then add your ginger/garlic mixture. Let this heat for a few minutes, but if you are using fresh garlic be careful it doesn't burn! 

4. Cook turkey until it is no longer pink. Add mushrooms and onions, sauteing until both are soft. Then add in carrots and cabbage, mixing all together. Add red pepper flakes and soy sauce, stir in and then set aside to cool for a bit.

5. Pre-heat oven to 400. Get your egg roll-makin' station ready: small bowl of water, clean surface and your egg roll fixings!

6. Lay out your egg roll wrapper, like a diamond (see below) and add about 3 tablespoons of your filling on the wrapper

7. Fold the bottom corner up. Then fold the left and right corners in toward the middle...

8. Wet the top corner with a little bit of your water, then roll the egg roll over one time and seal with the corner that is wet! (sorry, hands were full and forgot to grab a shot!) Continue this procss until you have used up your filling or your egg roll wrappers-whatever comes first :)

9. Before putting in the oven, lightly coat with oil on both sides. Bake for 10-15 minutes on one side, flip over and then bake for another 10 minutes or until they are a golden brown. *Like I said before, I originall forgot to put the oil on before baking, but was able to remedy the situation by adding the oil after they had baked and putting them under the broiler (low) for about 3 minutes!

10. Serve with a dipping sauce, we used Annie's Shitake Sesame dressing or whatever side dish you are in the mood for! 
Bon Appetit!

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