These Tempting Turkey Spinach Crispy Baked Egg Rolls are low in fat without giving up crunchiness and fantastic flavor! Here’s an easy and delicious recipe that your family will rave about!
So, my favorite part about ordering Chinese food at lunch is the crunchy egg rolls they serve on the side. It’s always the first thing I grab for when they put down the plate. I love biting into the crispy wrapper until you reach the hot, savory, flavorful meat and vegetables inside. But, I always find that devouring one egg roll is never enough. Therefore, I decided to try making them at home! But, in my version, I’m going to bake them so they’re easier on the waistline, yet you still get the same golden brown crunchy goodness on the outside. The best part is they are ridiculously simple to make and go together very quickly.
I wanted to make sure that the wrapper was going to maintain its crispiness even though I was baking them. So, I used these all-natural egg roll wrappers to make the egg rolls, because the other brands had a lot of other “unpronounceable” additives in them (not an endorsement, I just happen to notice that at the store). The package insert even included a handy “how-to” guide for assembling the egg rolls (very nice).
And, don’t you just love recipes when you can throw a bunch of your favorites things together into a bowl, and it turns out unbelievably tasty? These Turkey Spinach Crispy Baked Egg Rolls are no exception. It is a very forgiving recipe. You can add a pinch of this or a dash of that, to make it completely personal. Also remember, you can always substitute ground pork, ground beef, chicken or keep it vegetarian. Or, throw in some more vegetables, like carrots, green onions, water chestnuts…the sky’s the limit! Plus, if you’re a purist, you can always pan fry or deep-fry these egg rolls. But, I have to tell you, when I baked them brushed with a little olive oil, they turned out really crispy, delicious and it will fool you into thinking they were fried!
And, who doesn’t like to dip these little darlings? As for a condiment, I used some sweet red chili dipping sauce. But, you could also use some savory plum or mustard sauce or just combine a little soy sauce, rice vinegar, sriracha and toasted sesame oil (all to taste) for an easy and tangy dip.
Well, enough about these Turkey Spinach Crispy Baked Egg Rolls…it’s time to make some more. I wonder how hard it is to make homemade Chow Mein noodles?
- 1 pound lean ground turkey
- 1 onion, diced
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon red chili pepper paste
- 1 tablespoon low sodium soy sauce
- 2 teaspoons garlic paste
- 2½ cups raw spinach
- 1 cup black beans, drained and rinsed
- ½ cup purple cabbage, finely chopped
- 12 egg roll wraps-large size 5½ inch
- ¾ cup bean sprouts
- Preheat oven to 415°F.
- In a non-stick pan over medium heat, add the turkey, onion, cumin, garlic powder, onion powder, salt and pepper, and cook for 3 minutes.
- Add in the red chili pepper paste, soy sauce, garlic paste, spinach, black beans and cabbage. Cook for another 3-5 minutes until turkey is completely cooked through. Drain off any fat.
- Place egg roll wrapper on work surface and brush edges with water.
- Spoon a few bean sprouts diagonally on wrap (see instructions above) and then put 3 tablespoons of filling over the top.
- Fold bottom corner over filling; roll snugly half-way to cover filling.
- Fold in both sides snugly against filling; moisten edges of last flap.
- Roll wrap up and seal top corner; lay flap-side down until ready to cook. Repeat with the rest of the wrappers.
- Place seam side down on parchment-lined baking sheet. Brush with a little olive oil or lightly spray with coconut oil.
- Bake for 12-15 minutes until golden brown.
And for other turkey leftover recipes…check this out!