Baked Egg Rolls

Ingredients

• 0.3 teaspoon pepper black
• 2 cups cabbage shredded
• 0.7 cup carrots coarsely chopped
• 0.7 cup celery coarsely chopped
• 2 tablespoons sesame oil dark
• 14  egg roll wrappers 
• 1 large egg whites 
• 0.5 teaspoon ginger fresh minced peeled
• 1 tablespoon ginger fresh minced peeled
• 1  garlic minced
• 0.5 pound pd of ground turkey 
• 0.8 cup soy sauce low-sodium
• 1.5 tablespoons soy sauce low-sodium
• 0.7 cup onion chopped
• 6 tablespoons rice vinegar 
• 0.5 teaspoon frangelico 

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• oven
• plastic wrap
• microwave

Directions

1. Preheat oven to 42
2. Combine celery and carrot in food processor, and pulse 10 times or until finely chopped.
3. Combine celery mixture and cabbage in a medium bowl. Cover with plastic wrap; vent. Microwave at high 5 minutes; drain.
4. Heat vegetable oil in a large nonstick skillet over medium-high heat.
5. Add onion, 1/2 teaspoon ginger, and garlic; saut 2 minutes.
6. Add turkey; cook 5 minutes.
7. Remove from heat; stir in cabbage mixture, 1 1/2 tablespoons soy sauce, and pepper. Cover and chill 15 minutes.
8. Place 1 egg roll wrapper at a time onto work surface with 1 corner pointing toward you (wrapper should look like a diamond). Trim 1 inch off right and left corners of wrapper. Spoon 3 tablespoons turkey filling into center of wrapper. Fold lower corner of egg roll wrapper over filling. Fold in trimmed corners. Moisten top corner of wrapper with egg white; roll up jelly-roll fashion. Repeat procedure with remaining wrappers, turkey filling, and egg white.
9. Lightly coat egg rolls with cooking spray, and place, seam side down, on a baking sheet coated with cooking spray.
10. Bake at 425 for 18 minutes or until golden brown.
11. To prepare sauce, combine 3/4 cup soy sauce, vinegar, sesame oil, and 1 tablespoon ginger; serve with egg rolls.
12. Garnish with green onions, if desired.