Ingredients:

  • 1 tablespoon sesame oil (15 ml)
  • 1 pound ground chicken or turkey (450g), lean (93% or higher)
  • 1 medium yellow onion, finely diced (approx. 1 cup)
  • 2 cloves garlic, minced (approx. 2 teaspoons)
  • 1 inch ginger, peeled and minced (approx. 1 tablespoon)
  • 4 cups shredded cabbage (about ½ a medium head)
  • 1 cup shredded carrots
  • 1 cup bean sprouts
  • ¼ cup chopped green onions
  • 2 tablespoons low-sodium soy sauce (30 ml)
  • 1 tablespoon rice vinegar (15 ml)
  • 1 teaspoon sriracha (or to taste) (5 ml)
  • ½ teaspoon ground ginger
  • ¼ teaspoon black pepper
  • ½ teaspoon garlic powder
  • 6 egg roll wrappers
  • 1 large egg, beaten
  • Cooking spray
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon honey
  • ¼ teaspoon sesame oil
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Heat sesame oil in a large skillet or wok over medium-high heat. Add ground chicken or turkey and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
  2. Add diced onion, minced garlic, and minced ginger to the skillet. Sauté for 2-3 minutes, or until the onion is softened.
  3. Add shredded cabbage, carrots, and bean sprouts to the skillet. Stir-fry for 3-5 minutes, or until the cabbage is slightly softened.
  4. Stir in soy sauce, rice vinegar, sriracha (if using), ground ginger, garlic powder, and black pepper. Cook for 1-2 minutes, stirring constantly, until the flavors are combined. Stir in chopped green onions and remove from heat. Allow the filling to cool slightly before rolling.
  5. Place an egg roll wrapper on a clean, flat surface with one point facing you (diamond shape). Spoon about ⅓ cup of filling in the center of the wrapper.
  6. Fold the bottom corner up and over the filling. Fold the side corners inward, then roll tightly toward the top corner.
  7. Brush the top corner of the wrapper with beaten egg wash. Press firmly to seal. Repeat with remaining wrappers and filling.
  8. Bake: Preheat oven to 400°F (200°C). Place egg rolls on a baking sheet lined with parchment paper. Spray generously with cooking spray. Bake for 15-20 minutes, flipping halfway through, until golden brown and crispy. Air Frying: Preheat air fryer to 400°F (200°C). Place egg rolls in the air fryer basket in a single layer (you may need to work in batches). Spray generously with cooking spray. Cook for 8-10 minutes, flipping halfway through, until golden brown and crispy. Pan Fry: Heat 1 tbsp of oil over medium-high heat in a large non-stick skillet. Fry egg rolls in batches until golden brown and crispy on all sides, about 3-4 minutes per side.
  9. Serve immediately with optional dipping sauce.