Easy {Baked} Turkey Egg Rolls

Ever get a craving for greasy, crazy-bad-for-you Chinese food, even though you know you’ll be crawling into a food coma  (and probably the bathroom) 5 minutes later?  Well then this is the recipe for you!  It totally cures that craving but is 1000 times better for you than its greasy fried cousin.

I actually bought the egg roll wrappers for a butternut squash ravioli recipe I like to make with them.  But then I came across the cutest little mini cabbage at the Farmer’s Market and I just couldn’t say no to them, they were literally calling out my name.

AND, we all know that egg roll wrappers + cabbage = egg rolls.  Or at least that’s what happened in my crazy mind.  After a little recipe makeover, these guys are actually pretty good for you, they have fresh vegetables, lean ground turkey and are baked instead of fried!  Want to know what else?  They’re pretty easy too! My type of dinner!

You simply cook the turkey, cabbage, carrots & onions and pile a little bit on each egg roll wrapper.

Fold up the bottom, then the two corners, moistening the edges a bit with water, and then roll over to close and place seam-side down on a cookie sheet.

Then you bake for 15 minutes and you’ve got yourself some amazing (non-greasy) egg rolls for dinner that are better than the ones you could have gotten from the WOK & Roll down the street (yes, there really is a Chinese restaurant named that).

You have to invest in some sweet chili sauce to dip these babies in, you will NOT regret it!  UGH, I wish I had more left, I want one now 🙁




Now, you may think that I’m saying that Ice Cream & Chocolate makes me happy, and that may be true (sometimes), but what I’m actually talking about is that I’m happy these two items are still in my house.  The Ice Cream has been sitting in our freezer untouched for a month and the chocolate, well I’m sure you can probably tell by the cute bunny shape that the chocolate is from Easter.

I used to have a CRAZY sweet tooth, like I literally could NOT say no if there was chocolate or any dessert in front of me.  Now I’m generally not that interested in sweets.  I’m not saying that I don’t enjoy it from time to time, but I’ve become so much less reliant on sweets these days, it feels so good to notice a change like this.  One of my favorite lines from the movie “Hungry For Change,” is that you should stop saying “I really want to eat that but I can’t,” and start saying…”I can eat that, but I don’t want to.”  I think I may be there (well, at least for sweets) and it feels DAMN good!

Baked Turkey Egg Rolls

Meal type Appetizer, Main Dish, Snack
Misc Child Friendly, Serve Hot
Healthy baked turkey egg rolls


  • 1lb ground turkey
  • 3 cups cabbage (shredded)
  • 2 cups carrots (shredded)
  • 1/2 onion
  • 13-15 egg roll wrappers


  • 3 tablespoons soy sauce
  • 1 tablespoon garlic (minced)
  • 1 tablespoon hoisin sauce
  • 1 teaspoon sambal oelek
  • 1 teaspoon minced ginger
  • 1 teaspoon sugar
  • 1 teaspoon corn starch


1. Cook ground turkey in a large nonstick skillet over medium high heat until browned & cooked through. Break the turkey up into small pieces with a spoon while cooking. Season with salt, pepper & garlic powder.
2. Preheat oven to 400 F
3. Remove the turkey with a slotted spoon and set aside in a bowl. Add onion, shredded cabbage & carrots to the pan and cook for 5-10 minutes.
4. Meanwhile, mix all of the sauce ingredients together in a small bowl. Add the sauce to the cabbage mixture and continue cooking for 1-2 minutes or until sauce reduces. Add the turkey to the mixture and stir to combine.
5. Lay out the egg roll wrappers, filling and a small bowl of water for assembling. Place spoonful of mixture in the middle of the wrapper. Fold up bottom corner of the wrapper, then the two sides moistening the edges with water. Continue rolling like a burrito and place seam-side down on a cookie sheet. Spray the egg rolls lightly with cooking spray.
6. Bake for 15 minutes or until brown & crispy. Serve with asian sweet chili sauce.

5 Responses to Easy {Baked} Turkey Egg Rolls

  1. Tom Tria says:

    I’d like to say that I play a crucial role in these items existing still too 😉

  2. Tisha says:

    Delicious even without the turkey! Any suggestions on how to store and recook so as not to end up with soggy egg rolls?

    • Mai-Lis says:

      Glad you liked them! When I reheated them, I popped them in the microwave for about 40 seconds so the center cooked and then I finished off by baking in the toaster oven so they got their crisp back. Of course, they’re not quite as crispy as the first night but pretty damn close!

Leave a Reply