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Instructions

• Set the oven temperature to 425 degrees Fahrenheit / 220 degrees Celsius.
• Add carrots and celery in a blender and process till the desired level. Now combine this mixture with cabbage in a bowl. Cover the mixture with plastic and keep it in the oven for at least 5 minutes.
• Heat vegetable oil in a large pan over medium heat. Add garlic, ½ tsp ginger and onion and saute for at least a couple of minutes. Now add turkey and continue to cook for another 5 minutes.
• Remove the mixture from heat. Add cabbage mixture, pepper and 1 ½ tbsp soy sauce. Cover and allow the mixture to cool for at least 15 minutes.
• Place 1 egg roll wrapper on a table and trim the left and right corners of wrapper. Spoon 3 tbsp of turkey filling at the center of wrapper. Now fold the lower corner of wrapper over the filling. Then fold in the trimmed corners.
• Using egg white, moisten the top corner of wrapper and gently roll up. Repeat the procedure with the remaining egg white, turkey filling and wrappers.
• Coat the egg rolls with cooking spray and place them on a baking tray that is coated with cooking spray. Bake the egg rolls for at least 18 minutes at 425 degrees Fahrenheit / 220 degrees Celsius.
• To prepare sauce, combine 1 tbsp ginger, sesame oil, vinegar and ¾ cup soy sauce in a bowl.
• Serve the egg rolls with sauce. Garnish with green onions, if required.