Baked Turkey Egg Rolls
(courtesy of Lara Ritchie, chef/owner, Nothing to It! Culinary Center in Reno. Serves 6)
1 pound ground turkey
3 green onions, chopped
2 cloves garlic, minced
1 teaspoon fresh ginger, either finely minced or grated
1 carrot, grated
1 stalk celery, finely chopped
½ cup water chestnuts, chopped
2 tablespoons soy sauce
2 teaspoons oyster sauce
1 tablespoon cornstarch
1 tablespoon water
1 teaspoon sesame oil
½ teaspoon pepper
12 egg roll wraps, large size (5½ inches)
1 teaspoon vegetable oil
Preheat oven to 375 degrees F. In a nonstick pan, cook ground turkey over medium-high heat, breaking up with a spatula, until no longer pink. This should take about 5 minutes. Add onions, garlic, ginger, carrot, celery, and water chestnuts, cooking over medium heat until onions are soft, about 3 minutes.
In a small bowl, whisk soy sauce, oyster sauce, cornstarch, water, sesame oil, and pepper together. Pour over cooked mixture, stirring to mix, then remove from heat. Let filling cool slightly.
Place egg roll wrapper on work surface and brush edges with water. Spoon a scant 3 tablespoons of filling on bottom third of wrapper, leaving a ½-inch border on bottom and sides. Pull bottom edge over filling and roll up, pinching ends to seal. Place seam-side down on parchment-lined baking sheet. Brush with oil. Cook for 20 minutes, or until golden and crisp. Enjoy with your favorite dipping sauce.
