Healthy Baked Egg Rolls with Ginger Soy Dipping Sauce

Closeup side view of Baked Egg Rolls on a black plate with herbs

Healthy Baked Egg Rolls with Ginger Soy Dipping Sauce

A delicious finger food or afternoon snack, egg rolls are a favorite Asian food. This egg roll recipe is a healthier version than its fried egg roll counterpart as it is oven-baked, yet still crispy.

Prep Time15

Cook Time10

Total Time25

Servings: servings

Calories: 78kcal

Author: Stephanie Wilson

Ingredients

1 lb ground turkey
4 cups coleslaw mix with carrots
3 tablespoons soy sauce reduced sodium
1 teaspoon ginger grated
½ teaspoon Five Spice powder
4 scallions, sliced diagonally, about ½ cup
2 garlic cloves minced
16 egg roll wrappers
oil for brushing wrappers

Ginger Soy Dipping Sauce

¼ cup soy sauce reduced sodium
3 tablespoons vinegar white or apple cider vinegar
¼ cup brown sugar
1 tablespoon ginger grated
2 garlic cloves smashed
½ teaspoon red pepper flakes
2 teaspoons toasted sesame oil

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Instructions

Preheat oven to 425-degrees. Prepare a rimmed baking sheet with cooking spray.
In a medium skillet, cook turkey over medium-high heat until it is no longer pink. Drain any excess moisture.
Stir remaining ingredients into the turkey: coleslaw mix, soy sauce, grated ginger, five-spice powder, scallions, and garlic. Continue to cook for 2-3 minutes, stirring occasionally, until the coleslaw mix is wilted. Remove from heat and allow to cool slightly.
Spoon ¼ cup filling on the bottom third of an egg roll wrapper; fold sides toward the 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.
Brush oil over rolled egg rolls before baking.
Bake in a 425-degree oven for 10-15 minutes, or until lightly browned.

Soy Ginger Dipping Sauce

Whisk together all the ingredients in a small saucepan. Bring to a boil, whisking all the while until it thickens. Remove from heat and cool to room temperature.

Notes

Freeze cooled egg rolls in a freezer container, separating layers with waxed paper. To use, reheat rolls on a baking sheet in a preheated 350° oven until crisp and heated through.

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