Baked Egg Rolls

6 servings  

CACFP Home Childcare Crediting Information

1 egg roll provides:

  • 1½ oz meat, ¼ cup vegetable, and 1 oz equivalent grains.
Category: Cabbage | CACFP


Baked Egg Rolls

Nonstick cooking spray
13 ounces   Turkey, ground, 93% lean, fresh or frozen, raw
½ teaspoon  Salt, table
½ teaspoon  Black pepper, ground
½ teaspoon  Garlic powder
2 ½ cups  Green cabbage, shredded
⅔ cup  Carrots, peeled, shredded
1  Egg, fresh, large
1 teaspoon  Water
6 (1 oz each)  Wonton wrappers

Baked Egg Rolls Directions

  1. Preheat oven to 425 °F.
  2. Coat a medium skillet with nonstick cooking spray. Add ground turkey, salt, pepper, and garlic powder. Brown turkey on medium–high heat for about 8–10 minutes. Stir frequently. Heat to 165 °F or higher for at least 15 seconds.
  3. Stir in cabbage and carrots. Lightly sauté for 2 minutes, remove from heat, and cover. Let cool for 20 minutes.
  4. Make egg wash by whisking together egg and water.
  5. Assemble egg rolls: Place ½ cup turkey vegetable mixture on the center of each wrapper.
  6. Carefully roll each filled wrapper.
  7. Place egg rolls, seam side down, on a baking sheet lined with parchment paper and lightly coated with nonstick cooking spray.
  8. Brush egg wash over the top and on all the sides of each egg roll.
  9. Bake for 20 minutes. Heat to 140 °F for at least 15 seconds.
  10. Serve 1 egg roll.
    Critical Control Point: Hold at 140 °F or higher.

Recipe notes

Source: Recipes for Healthy Kids: Cookbook for Schools (USDA).