Baked Turkey Egg Rolls

These crisp baked egg rolls contain savory ground turkey, cabbage, carrot, and ginger. Cooking off the filling’s moisture before wrapping helps the shells brown rather than steam. A light coating of oil creates crunch without deep-frying.

Equipment and timing

Large skillet
Rimmed baking sheet and wire rack, optional
Pastry brush
Instant-read thermometer

Yield: 12 egg rolls
Preparation: 25 minutes
Cooking: 25 to 30 minutes total
Oven: 425°F/220°C

Ingredients

1 teaspoon neutral oil, plus more for brushing
1 pound ground turkey
2 teaspoons finely grated fresh ginger
2 garlic cloves, minced
4 cups finely shredded cabbage
1 medium carrot, grated
3 scallions, sliced
2 tablespoons low-sodium soy sauce
1 teaspoon toasted sesame oil
1 teaspoon rice vinegar
12 refrigerated egg-roll wrappers
Small bowl of water for sealing

Method

Heat 1 teaspoon oil in a skillet over medium-high. Add turkey and cook in small crumbles until it reaches 165°F/74°C. Add ginger and garlic and stir for 30 seconds.
Add cabbage and carrot. Cook for 4 to 6 minutes, stirring, until softened and the skillet looks dry. Stir in scallions, soy sauce, sesame oil, and vinegar. Transfer to a plate and cool for 15 minutes.
Heat the oven to 425°F/220°C. Set a rack on a baking sheet or line the sheet with parchment.
Place one wrapper like a diamond. Add about 1/3 cup filling below the center. Fold the bottom corner over it, fold both sides inward, and roll tightly. Moisten the final corner with water to seal. Repeat.
Place seam-side down, brush all sides lightly with oil, and bake 14 to 18 minutes, turning halfway, until crisp and golden. Rest 5 minutes.

Wrapping and troubleshooting

Keep unused wrappers under a barely damp towel because exposed edges dry and crack. Filling must be cool and relatively dry; hot filling softens wrappers, while liquid causes leaks. Do not overfill. Tuck the sides snugly and remove air pockets as you roll without tearing the wrapper.

If the egg rolls remain pale, brush on a little more oil and finish for several minutes. Crowding traps steam, so leave space between rolls. Wash hands and equipment after contact with raw turkey, and verify the meat’s temperature before it is mixed with vegetables.

Substitutions and storage

Ground chicken works but must also reach 165°F/74°C. A bagged coleslaw blend can replace cabbage and carrot. For more heat, add chili-garlic sauce to the cooled filling. Wonton wrappers are smaller and require different filling amounts and timing.

Refrigerate within 2 hours and use within 4 days. Reheat at 375°F/190°C until the centers reach 165°F/74°C. Freeze baked, cooled rolls in a single layer, then containerize for up to 2 months. Reheat from frozen, adding time as needed.

Serve the crisp rolls with low-sodium soy sauce, rice vinegar, or a ginger dipping sauce on the side.

Baked Turkey Egg Rolls