Baked Egg Rolls

Yield: 14 servings (serving size: 1 roll and about 1 tablespoon sauce)
Source: Cooking Light Annual 2002 pg 68
CL Comments: These low fat egg rolls contain, perhaps unexpectedly, ground turkey as well as the cabbage, celery, and carrots that you would usually expect to find in egg rolls.

Amy's Comments: These were pretty tasty for baked egg rolls. Don't expect them to taste like the ones from the Chinese restaurant! They are crispy!! They are a bit time intensive but not too difficult to make (Skill-wise). They don't need to cook the entire time in the oven so watch them. The sauce was a bit oily for my taste so I would half the sesame oil.


Egg rolls:
2/3 cup coarsely chopped celery
2/3 cup coarsely chopped carrot
2 cups shredded cabbage
1/2 teaspoon vegetable oil
2/3 cup chopped onion
1/2 teaspoon minced peeled fresh ginger
1 garlic clove, minced
1/2 pound ground turkey breast
1 1/2 tablespoons low-sodium soy sauce
1/4 teaspoon black pepper
14 egg roll wrappers
1 large egg white
Cooking spray

3/4 cup low-sodium soy sauce
6 tablespoons rice vinegar
2 tablespoons dark sesame oil
1 tablespoon minced peeled fresh ginger
1/3 cup thinly sliced green onions (optional)


  1. Preheat oven to 425°.
  2. To prepare egg rolls, combine celery and carrot in a food processor; pulse 10 times or until finely chopped.
  3. Combine celery mixture and cabbage in a medium bowl. Cover with plastic wrap; vent. Microwave at high 5 minutes; drain.
  4. Heat vegetable oil in a large nonstick skillet over medium-high heat. Add chopped onion, 1/2 teaspoon ginger, and garlic; sauté 2 minutes. Add turkey; cook 5 minutes. Remove from heat; stir in cabbage mixture, 1 1/2 tablespoons soy sauce, and pepper. Cover and chill 15 minutes.
  5. Place 1 egg roll wrapper at a time onto work surface with one corner pointing toward you (wrapper should look like a diamond). Trim 1 inch off right and left corners of wrapper. Spoon 3 tablespoons turkey filling into center of wrapper. Fold lower corner of wrapper over filling. Fold in trimmed corners. Moisten top corner of wrapper with egg white; roll up jellyroll fashion. Repeat procedure with remaining wrappers, turkey mixture, and egg white.
  6. Lightly coat egg rolls with cooking spray, and place, seam side down, on a baking sheet coated with cooking spray. Bake at 425° for 18 minutes or until golden brown.
  7. To prepare sauce, combine 3/4 cup soy sauce, vinegar, sesame oil, and 1 tablespoon ginger; serve with egg rolls. Garnish with green onions, if desired.


Healthy Units: 1.5 per serving
79 calories; 8 g carbohydrates; 11 mg cholesterol; 2.5 g fat; 532 mg sodium; 5.7 g protein; 18 mg calcium; 0.9 mg iron; 0.7 g fiber

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