Baked Turkey Egg Rolls

I made the yummiest egg rolls last night and they were actually pretty healthy. I couldn't find a recipe I liked, so I just kind of made one up. It's almost just like the P.F. Chang lettuce wrap....but in an eggroll instead of lettuce. I'd been putting off making these all week, thinking it would be very time consuming, but it really came together as quickly as the turkey cooked up.

This made a dozen good sized egg rolls (enough for 2 - 3 adults). I'd double this recipe for a family or company.

1/2 lb ground lean turkey
1/2 medium yellow onion, minced
2 - 3 cloves garlic, minced
1 Tbsp hoisin sauce
2 - 3 tsp hot chili sauce/paste
1 Tbsp soy sauce
dash of red pepper flakes
2 cups thinly sliced cabbage
3 carrots, diced
eggroll wrappers (find in the cooler in the product section)

Brown the meat, onion and garlic in a saute pan.
Place cabbage and carrots in microwave for 5 minutes, then add to browned meat.
Add sauces at the end. Let cool.

While the meat is browning, make the knock off version of P.F. Chang's special sauce for dipping:

1/2 cup warm water
1/4 cup sugar
1/8 tsp sesame oil
2 Tbsp rice wine vinegar
2 Tbsp soy sauce
2 Tbsp ketchup
1 Tbsp lemon juice
1 Tbsp hot mustard

1 - 2 tsp hot chili sauce/paste


Preheat oven to 400.

Dissolve sugar in water and whisk in all other ingredients. Chill in refrigerator until time to serve.

Place a heaping spoonful of meat mixture on eggroll and roll tight. dip fingers in a bowl of water and moisten the edge just enough to glue it closed. Place eggrolls on a baking sheet that has been sprayed with non-stick spray.

Bake on 400 for about 15 - 18 minutes, or until golden brown and crispy. Serve with dipping sauce.