TURKEY SPINACH CRISPY BAKED EGG ROLLS
These tempting turkey spinach crispy baked egg rolls are lower in fat without giving up crunchiness and fantastic flavor!
Provided by Culinary Envy
Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes
Time 38m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 415 degrees F (210 degrees C). Line a baking sheet with parchment paper.
- Combine turkey, onion, cumin, garlic powder, onion powder, salt, and pepper in a nonstick skillet over medium heat. Cook and stir for 3 minutes. Add spinach, black beans, cabbage, soy sauce, red chile paste, and garlic paste. Cook until turkey is no longer pink, 3 to 5 minutes. Drain excess grease.
- Place egg roll wrappers on a flat work surface and brush edges with water. Place a few bean sprouts diagonally in the center; cover with 3 tablespoons of the turkey mixture. Fold bottom corner over the filling and roll up halfway. Fold in both sides snugly. Moisten edges of last flap. Roll up and seal top corner. Place flap-side down on the baking sheet. Repeat with remaining wrappers and filling.
- Spray tops of egg rolls lightly with coconut oil spray.
- Bake in the preheated oven until golden brown, 12 to 15 minutes.
Nutrition Facts : Calories 111.9 calories, Carbohydrate 10.7 g, Cholesterol 28.7 mg, Fat 3.3 g, Fiber 2 g, Protein 10.1 g, SaturatedFat 0.9 g, Sodium 282.9 mg, Sugar 1.1 g
BAKED EGG ROLLS WITH GROUND TURKEY
I love egg rolls from chinese restaurants but they are so full of fat from being fried..Here is a recipe that will spare you the fat and mess from frying.
Provided by Myra Lawrence
Categories Other Appetizers
Time 15m
Number Of Ingredients 10
Steps:
- 1. Heat oven to 400 degrees
- 2. Mix soy sauce with corn starch. Set aside. Spray non-stick skillet or wok with nonstick cooking spray or heat one tablespoon of cooking oil. Over high heat stir-fry 1-2 cloves of garlic and ginger for a few seconds. Add cabbage, bean sprouts, carrots and green onions. Stir fry until cabbage is wilted. Remove vegetables. set aside. Add ground turkey, add remaining garlic and stir fry until no longer pink. Drain off any fat. Add reserved soy sauce/corn starch and the vegetables. Cook 1 minute or so until thickened. Remove from heat and allow to cool a little. Spray cookie sheet with nonstick cooking spray. Turn eggroll wraper so it looks like a diamond. Place 1/4 cup filling just below the center. Fold the lower point of the diamond over the filling tucking it under the filling. Fold the left and right corners over that. Tightly roll the eggroll. Moisten the top corner with a bit of water to prevent it from unrolling. Repeat until you run out of wrappers or filling. NOTE: Keep the eggroll wrappers in their wrapper or cover with a moist kitchen towell so they don't dry out. Should make at least 14 eggrolls. Place eggrolls seam side down on the cookie sheet, they can be close together but not touching. Lightly spray with nonstick cooking spray. Bake 15-20 minutes until golden brown.
- 3. Variation: Replace meat with about 1 cup mixture of mushrooms, more cabbage, bean sprouts and/or carrots. Enjoy!
BAKED TURKEY EGG ROLLS
At last! A tempting and crunchy baked version of the traditional high-fat egg roll.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h2m
Yield 14
Number Of Ingredients 11
Steps:
- Mix soy sauce and cornstarch. Spray nonstick wok or 10-inch nonstick skillet with cooking spray; heat over high heat. Add cabbage, bean sprouts, carrot and onions; stir-fry 5 to 7 minutes or until cabbage is wilted. Remove mixture from wok.
- Add turkey, five-spice powder and gingerroot to wok; stir-fry over medium heat until turkey is no longer pink. Add soy sauce mixture and cabbage mixture; cook and stir about 1 minute or until thickened. Cool turkey mixture.
- Place 1/4 cup turkey mixture slightly below center of egg roll skin. (Cover remaining skins with dampenend towel to keep them pliable.) Fold corner of egg roll skin closest to filling over filling, tucking the point under. Fold in and overlap the 2 opposite corners. Brush fourth corner with water; roll up enclosed filling to seal. Repeat with remaining egg roll skins and turkey mixture. (Cover filled egg rolls with dampened towel or plastic wrap to keep them from drying out.)
- Heat oven to 400°F. Spray cookie sheet with cooking spray. Place egg rolls, seam sides down, on cookie sheet. Lightly spray egg rolls with cooking spray. Bake 15 to 20 minutes or until golden brown.
Nutrition Facts : Calories 130, Carbohydrate 21 g, Cholesterol 25 mg, Fiber 1 g, Protein 8 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 170 mg
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