pondlady
03-10-2007, 11:21 PM
Oven: 450
15 Minutes
1 1/4 lbs ground turkey or chicken
1 1/2 c bean sprouts
2 c carrots, grated
3/4 lb mushrooms, chopped
4 oz water chestnuts, drained, chopped
4 oz bamboo shoots, drained, chopped
1/4 c green onions
3 garlic cloves, diced
1 medium yellow onion, chopped
1/4 t ground red pepper
1 1/2 t soy sauce
1 t sesame oil
1 T cornstarch
1 t brown sugar
16 egg roll wraps (6” squares)
sesame seeds (opt)
Brown ground turkey or chicken in skillet or wok until crumbly. Drain juices. Lower heat to medium and add vegetables to meat. Simmer until all veggies are soft. In a small bowl combine 1 T water, soy sauce, sesame oil and brown sugar; whisk in cornstarch and pepper. Pour into chicken and veggie mixture; toss well. Remove pan from heat. Lay out egg roll wraps a few at a time on wax paper. Spoon about 1/4 -1/2 c meat/veggie mixture onto bottom third of wrap. Fold sides towards center of mixture and roll up tightly. Brush bottom of "seam" with a small swipe of water and seal wrap. Place seam side down on lightly sprayed baking pan or use parchment paper to keep from sticking. (Rolls could be frozen at this point.) Before baking brush lightly with oil and sprinkle with sesame seeds. Bake until lightly browned.
15 Minutes
1 1/4 lbs ground turkey or chicken
1 1/2 c bean sprouts
2 c carrots, grated
3/4 lb mushrooms, chopped
4 oz water chestnuts, drained, chopped
4 oz bamboo shoots, drained, chopped
1/4 c green onions
3 garlic cloves, diced
1 medium yellow onion, chopped
1/4 t ground red pepper
1 1/2 t soy sauce
1 t sesame oil
1 T cornstarch
1 t brown sugar
16 egg roll wraps (6” squares)
sesame seeds (opt)
Brown ground turkey or chicken in skillet or wok until crumbly. Drain juices. Lower heat to medium and add vegetables to meat. Simmer until all veggies are soft. In a small bowl combine 1 T water, soy sauce, sesame oil and brown sugar; whisk in cornstarch and pepper. Pour into chicken and veggie mixture; toss well. Remove pan from heat. Lay out egg roll wraps a few at a time on wax paper. Spoon about 1/4 -1/2 c meat/veggie mixture onto bottom third of wrap. Fold sides towards center of mixture and roll up tightly. Brush bottom of "seam" with a small swipe of water and seal wrap. Place seam side down on lightly sprayed baking pan or use parchment paper to keep from sticking. (Rolls could be frozen at this point.) Before baking brush lightly with oil and sprinkle with sesame seeds. Bake until lightly browned.