These are so much better than traditional egg rolls. They have a fresh taste and are very crunchy; even though they are not deep fried.
Preheat oven to 400 degrees
Lightly spray (if needed) a nonstick pan and cook the turkey for 8 to 10 minutes, breaking into small pieces until the meat is almost cooked through. Add the green onions and broccoli slaw. Cover and let the slaw steam.
In a small bowl combine ginger, soy sauce and hoisin sauce. Add sauce to the skillet and simmer 3 minutes. Add black pepper; to taste. Remove from heat.
Fill a small bowl with water. Working on a flat surface, place an egg roll wrapper with a point toward you. Place 1/3 cup of the filling across the center. Using your finger, apply a small amount of water to the edges of the wrapper. fold the bottom corner up over the filing, fold in both sides, and roll the egg roll toward the top point (just like a burrito). Spray the egg roll lightly with cooking spray and place on a baking sheet. Repeat with the remixing egg roll wrappers.
Bake for 12 minutes, turn the egg rolls and bake other 4 minutes, or until crisp and golden brown.
8 ounces (1/2 pound) ground turkey
3 cups bagged broccoli slaw – or stir fry mix.
4 green onions, thinly sliced
1 teaspoon minced ginger (I use the fresh prepared ginger in the tube found in the produce section of the grocery store)
2 tablespoons reduced sodium soy sauce
1 tablespoon hoisin sauce
Black pepper to taste
10 egg roll wrappers
(Marlene Koch – Eat What You Love Everyday)