Turkey Spinach Crispy Baked Egg Rolls
These tempting turkey spinach crispy baked egg rolls are lower in fat without giving up crunchiness and fantastic flavor!
- Serves: 12 persons
- 1pound lean ground turkey
- 1onion, diced
- 1teaspoon ground cumin
- 1teaspoon garlic powder
- ½teaspoon onion powder
- ¼teaspoon salt
- ¼teaspoon ground black pepper
- 2½ cups fresh spinach
- 1cup black beans, rinsed and drained
- ½cup finely chopped red cabbage
- 1tablespoon low-sodium soy sauce
- 1tablespoon red chile paste
- 2teaspoons garlic paste
- 12egg roll wrappers
- ¾cup bean sprouts
- coconut oil cooking spray
Step 1Preheat oven to 415 degrees F (210 degrees C). Line a baking sheet with parchment paper.
Step 2Combine turkey, onion, cumin, garlic powder, onion powder, salt, and pepper in a nonstick skillet over medium heat. Cook and stir for 3 minutes. Add spinach, black beans, cabbage, soy sauce, red chile paste, and garlic paste. Cook until turkey is no longer pink, 3 to 5 minutes. Drain excess grease.
Step 3Place egg roll wrappers on a flat work surface and brush edges with water. Place a few bean sprouts diagonally in the center; cover with 3 tablespoons of the turkey mixture. Fold bottom corner over the filling and roll up halfway. Fold in both sides snugly. Moisten edges of last flap. Roll up and seal top corner. Place flap-side down on the baking sheet. Repeat with remaining wrappers and filling.
Step 4Spray tops of egg rolls lightly with coconut oil spray.
Step 5Bake in the preheated oven until golden brown, 12 to 15 minutes.