Baked Egg Rolls with Green Salad

This recipe comes from www.cookinglight.com. I did alter some of the ingredients and they are in parenthesis. This was an awesome recipe. I will be putting this one down as one of my all time favorite recipes. I have provided a picture of my final product...looks good enough to eat.


Ingredients

    * 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 ( I just used ground turkey, I think it keeps it a little more moist)
    * 1 1/2  tablespoons  low-sodium soy sauce
( regular soy sauce)
    * 1/4  teaspoon  black pepper
    * 14  egg roll wrappers
    * 1  large egg white                                                                                    
    * Cooking spray
   

      Sauce:
    * 3/4  cup  low-sodium soy sauce ( regular soy sauce)
    * 6  tablespoons  rice vinegar
    * 2  tablespoons  dark sesame oil ( regular sesame oil)
    * 1  tablespoon  minced peeled fresh ginger
    * 1/3  cup  thinly sliced green onions (optional)( I added these for special effect)

Preparation

Preheat oven to 425°.

Combine celery and carrot in food processor ( or blender), and pulse 10 times or until finely chopped.  (I would suggest blending then measuring the carrots and celery separatley for more accurate measurments.)

Combine celery mixture and cabbage in a medium bowl. Cover with plastic wrap; vent. Microwave at high 5 minutes; drain.

Heat vegetable oil in a large nonstick skillet over medium-high heat. Add 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.

Place 1 egg roll wrapper at a time onto work surface with 1 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 egg roll wrapper over filling. Fold in trimmed corners. Moisten top corner of wrapper with egg white; roll up jelly-roll fashion. Repeat procedure with remaining wrappers, turkey filling, and egg white.

Lightly(GENEROUSLY)  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. ( then turn the egg rolls around and cook it for about 8 more minutes. This will really give you the crispiness you want without all the fat)

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.