Healthy Egg Rolls
Crispy, flavorful, and guilt-free, these Healthy Egg Rolls are the perfect homemade alternative to takeout! Packed with lean ground chicken or turkey, vibrant shredded cabbage and carrots, and aromatic ginger and garlic, these baked egg rolls are light yet satisfying. The low-sodium soy sauce and sesame oil enhance the filling with savory notes, while baking in the oven with a touch of olive oil spray ensures a crunchy wrapper without the need for deep frying. Perfect as an appetizer, snack, or light meal, these healthier egg rolls pair beautifully with your favorite dipping sauces, from sweet chili to tangy soy. With just 20 minutes of prep time, this recipe is a quick, wholesome twist on a classic favorite that your whole family will love!
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Recipe Information
Ingredients
- 12 pieces Egg roll wrappers
- 1 pound Ground chicken or turkey
- 2 cups Shredded green cabbage
- 1 cup Shredded carrots
- 3 stalks Green onions, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, freshly grated
- 2 tablespoons Soy sauce (low-sodium)
- 1 teaspoon Sesame oil
- Olive oil spray
- 1 tablespoon Cornstarch
- 2 tablespoons Water
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large skillet, cook the ground chicken or turkey over medium heat until browned and fully cooked, about 5-7 minutes. Drain any excess fat if necessary.
Add the cabbage, carrots, green onions, garlic, and ginger to the skillet. Cook for an additional 3-4 minutes, stirring frequently, until the vegetables are softened.
Stir in the soy sauce and sesame oil, mixing well to combine. Remove the skillet from heat and let the filling cool for 5 minutes.
In a small bowl, mix the cornstarch with water to create a slurry. This will be used to seal the edges of the egg roll wrappers.
To assemble the egg rolls, place an egg roll wrapper on a clean work surface with one corner facing you (like a diamond shape). Spoon about 3 tablespoons of the filling onto the center of the wrapper.
Fold the bottom corner of the wrapper over the filling, then fold the sides in tightly. Roll the wrapper upwards to form a log shape, sealing the top corner with a small dab of the cornstarch slurry. Repeat with the remaining wrappers and filling.
Place the assembled egg rolls seam-side down on the prepared baking sheet. Lightly spray the tops with olive oil spray to help them crisp up.
Bake in the preheated oven for 20-25 minutes, flipping the egg rolls halfway through, until they are golden brown and crispy.
Serve warm with your favorite dipping sauce, such as sweet chili sauce, soy sauce, or a homemade peanut dipping sauce. Enjoy!
Nutrition Facts
Calories |
1738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.3 g | 79% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2891 mg | 126% | |
| Total Carbohydrate | 174.9 g | 64% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 10.1 g | ||
| Protein | 120.8 g | 242% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 181 mg | 14% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1738 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
