As a self-confessed Chinese food junkie, I can tell you that these egg rolls are really fun and very tasty, but they won’t remind you of the deep-fried egg rolls you get from your favorite take-out shop. That’s OK, because they’re yummy and healthy, and they used up my farm share cabbage this week. The trifecta!
I felt that there was too much meat in these as I prepared them — the meat should be a seasoning with the vegetables at the front, but it was reversed. Perhaps if I hadn’t cooked the cabbage and carrot, it would have been fine. Next time I would halve the turkey, while doubling the carrot and also adding bean sprouts. I would still quickly saute all the veggies with the turkey, though, because I think it helps control the liquid in the filling. I was surprised at how easy it was to actually roll up the wrappers — they were a lot less delicate than I’d expected.
I served these with Saucy Susan peach-apricot sauce for a dipping sauce, plus sauteed braising & beet greens (with a little sesame oil and garlic) and brown rice.
Baked Egg Rolls
Adapted from The Full Table’s Egg Rolls
1 lb. ground turkey
1 Tbsp. garlic, minced
6 c. cabbage, shredded (about 1 small or 1/2 large head)
2 carrots, grated
1 tsp. ginger, grated
3 Tbsp. Hoisin sauce
1 Tbsp. sesame paste
1 Tbsp. soy sauce
1 package egg rolls wrappers
Preheat oven to 400° F.
In a large non-stick skillet, brown turkey with garlic, using a spatula to keep breaking the turkey up into small pieces.
Over high heat, add remaining ingredients (except for wrappers!) to the pan and stir to combine. Saute for a few minutes until cabbage just begins to wilt. Remove from heat.
Spoon about one heaping soup spoon of filling into each egg roll wrapper and fold. Set egg roll seam-side down on a non-stick baking pan, and bake for 15 minutes or until browned.