I heart working out in the mornings. I really do. Today was crummy, drizzly, grey and wet = it would have been tough cookies getting myself to the gym after a long day at work! Instead, I leisurely came home, put on my best PJ’s, turned the thermostat up to 71 degrees and lit my favorite candle. A Vanilla Bean WoodWick candle.
Have you ever heard of these? They have a wood wick – hence the name WoodWick – which crackles like a toasty, roaring fire as it burns. Except this fire smells like a vanilla bean and I want to eat it. ;)
After my kitchen filled up with the sweet, sweet scent of baked goods – I went to work on dinner. My-oh-my, it was an easy one – but SO good! It revolved around these Nasoya Egg Roll Wraps.
These wraps are all natural and pack 7 grams of protein into 3 wraps. Yow!
I used them to make tonight’s feast: Baked Turkey Egg Rolls & Vegetable Fried Rice.
Forget take-out! Dine in for less fat, less money and more time snuggling by the fire candle. :)
Baked Turkey Egg Rolls
Makes 8 egg rolls.
1 celery stalk
2 cups coleslaw mix
2 teaspoons vegetable oil
2 cloves garlic
1/2 inch peeled, fresh ginger
1/4 medium onion
1/2 lb. ground turkey
2-3 Tablespoons soy sauce
1/4 teaspoon red chili pepper flakes
8 egg roll wraps
1. Chop celery into small chunks in food processor. Combine in a microwave safe bowl with coleslaw mix and microwave for 5 minutes.
2. Add garlic & ginger to food processor and chop until fine. Add onion and chop until small. Move mixture to skillet over medium heat and sauté in 2 teaspoons oil for 2-3 minutes. Be careful not to burn garlic.
3. Add ground turkey to skillet and cook until no longer pink. Drain turkey/onion/garlic mixture and return to skillet. Add cooked cabbage and celery, soy sauce and red chili pepper flakes. Stir until combined and allow to cool.
4. Heat the oven to 400 degrees, spray a cookie sheet with non-stick spray and get out a small cup of water.
5. Lay egg roll wrapper on a flat surface so it’s in the shape of a diamond.
5. Add about 3 Tablespoons worth of turkey filling and fold bottom corner up.
6. Fold right and left corners of wrapper towards the middle.
7. Wet the open triangle with water and roll the egg roll over once. Fold the end of the triangle over to stick to the top.
8. Bake egg rolls in the oven for 10-15 minutes or until golden brown. (Shown with my finger so you can see how big they are!)
Literally – since I made the filling ahead of time – these egg rolls are made and baked in 20 minutes!
The rolls were perfectly crunchy and I just loved that savory, gingery turkey filling. Mmmm…
I served my egg rolls with some easy, Vegetable Fried Rice. I cooked 1 cup of dry brown rice and when it was done, I added it to a hot skillet with:
- Dash of sesame oil
- Steamed broccoli
- handful of coleslaw mix
- Dashes of ginger and garlic powder
- ~2 Tablespoons soy sauce
- 1 egg
You can fry these Nasoya Egg Roll Wrappers, but I think the light, crisp and crunchy baked style is a fabulous, healthy alternative to your everyday Chinese food sidekick!
What’s your favorite Chinese dish?
I’m partial to a good Kung Pao Chicken!