Baked Egg Rolls

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From cooking light.

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Steps

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Combine celery and carrot in food processor , and pulse 10 times or until finely chopped.

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Combine celery mixture and cabbage in a medium bowl.

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Cover with plastic wrap.

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Vent.

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Microwave at high 5 minutes.

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Drain.

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

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Add onion , 1 / 2 teaspoon ginger , and garlic.

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Saut 2 minutes.

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Add turkey.

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Cook 5 minutes.

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Remove from heat.

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Stir in cabbage mixture , 1 1 / 2 tablespoons soy sauce , and pepper.

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Cover and chill 15 minutes.

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Place 1 egg roll wrapper at a time onto work surface with 1 corner pointing toward you.

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Trim 1 inch off right and left corners of wrapper.

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Spoon 3 tablespoons turkey filling into center of wrapper.

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Fold lower corner of egg roll wrapper over filling.

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Fold in trimmed corners.

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Moisten top corner of wrapper with egg white.

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Roll up jelly-roll fashion.

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Repeat procedure with remaining wrappers , turkey filling , and egg white.

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Lightly coat egg rolls with cooking spray , and place , seam sid.

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Ingredients

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celery, carrot, cabbage, vegetable oil, onion, fresh ginger, garlic clove, ground turkey breast, low sodium soy sauce, black pepper, egg roll wraps, egg white, cooking spray, rice vinegar, dark sesame oil, green onion