Vrghr created these for a friend so they would have quick "heat and eat" light meals for lunch breaks while working.

Made with ground turkey for a lighter result, but full of lots of Asian-style veggies for juicy, complex flavors that counter the bland flavors of the very lean turkey meat. The flavors were "spot on" for traditional egg rolls. And wuff chose to bake these instead of the traditional fried technique, once again to cut oils and calories as wuff's friend desired.

The shells are crisp and crunchy even without frying. The meaty interior is juicy, tender, and packed with flavor.

And they freeze and reheat very well.

And a second benefit of baking - no hot oil spatters and clean up to worry about! So the creation is simple and straight forward.

Give these a try! Wuff's sure you'll enjoy them!

INGREDIENTS:
2 lbs ground turkey
1/3-1/2 C chicken stock
1 cup grated carrots
1 can (14 ounces) bean sprouts, drained
1 can sliced water chestnuts
1/2 cup chopped green pepper
1/2 cup chopped green onions (both white & green parts)
8 oz sliced Mushrooms
1 TBS Butter
1 TBS Oil
2 TBS cornstarch
1 TBS water
1 TBS light soy sauce
1 TBS Garlic Paste
1 TBS Ginger Paste
1 TBS Oyster sauce
2 tsp Sriracha sauce
1 tsp Toasted Sesame oil
1 teaspoon canola oil
1 teaspoon brown sugar
Pinch cayenne pepper
Dash 5-spice powder

24 egg roll wrappers
1 egg + 2-3 TBS water for egg wash

DIRECTIONS:
In large skillet, add Oil and Butter and let heat until foaming over medium high heat

Run the carrots, bean sprouts, water chestnuts, green peppers, mushrooms, and onions through a food processor until minced but not pureed

Add the minced veggies/mushrooms and cook until tender. Add the garlic and ginger paste. Cook until fragrant

In small bowl combine cornstarch, water, soy sauce, oyster sauce, toasted sesame oil, canola oil, brown sugar, 5 spice powder, & cayenne & mix until smooth

Add turkey to the veggies and pour over the mixed sauce. Add the chicken stock and cook until the turkey is grey-brown and lumpy but not a paste.
- Note, it will not brown like hamburger. We′re using the liquid to basically boil it to keep if from getting tough and chewy/chalky because it is so lean (The mushrooms help with this)

Cook until the corn starch thickens everything. You want a thick, not watery result so it doesn't run out of the wrappers.

Remove from heat and allow to cool to handling temperature

Spoon 1/4 cup turkey mixture on the bottom third of 1 egg roll wrapper; fold sides toward center and roll tightly. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place seam side down on a baking sheet coated with cooking spray. Repeat.

Paint the finished egg rolls with egg wash to help them to brown and crisp in the oven. Bake at 400-425 degrees until crisp and heated through, about 15-25 minutes

(Can be frozen after baking and reheated in a 325 degree oven until heated through.)

Suggestion: Offer sweet & sour sauce, hot Chinese mustard, or dumpling sauce to dip these in

!DEVOUR!