Monday, July 16, 2012

Crispy Healthy Egg Rolls On The Grill!

I was craving egg rolls, but not the greasy, pork filled kind you can buy.  I wanted a lighter egg roll with a little ground turkey, and tons of vegetables.  So I thought I would make my own.  But I wanted them crispy but not fried and I definitely did not want to turn on my oven while it was 95 degrees outside!  My husband suggested it might be possible to grill them .  It worked beautifully!  
Crispy Healthy Egg Rolls
2 cups cabbage ( about 1 small head)
2 medium carrots
3 green onions
1/2 lb organic ground turkey
( you can omit this and add some mushrooms in it's place if you want them vegetarian)
2-3 cloves of garlic
1 inch piece of ginger peeled and chopped fine
!/4 cup soy sauce
1/2 Tablespoon of cornstarch
1 pkg egg roll wrappers
olive oil
Prep all your veggies quickly and easily by throwing it all in the food processor and pulsing it till everything i chopped to your liking.  I usually cut the cabbage in smaller wedges and the carrots into a few chunks to break it down to keep from having large chunks left. Saute your turkey and crumble it up with a spatula while cooking.  Now drain the fat and set it aside.  Throw all the veggies into a pan to saute in a small Tbl of olive oil.  While they are cooking mix the soy sauce with the cornstarch to get it to coat the veggies nicely.  Now toss it into the cooking veggies.  Once the veggies are cooked turn off the stove and add in the turkey and mix up.  Important to note that you need to let the mixture cool down before you start rolling the egg rolls.  I failed to do this and mine split in a few places where the hot filling weakened the wrapper.

 Fill the egg rolls with a few tablespoons of  filling and start rolling.
You can follow the guide on the back of the egg roll package for rolling directions.
Now you start rolling.

I lay them on a cookie sheet as I roll so I can easily transport them to the grill and so they are not touching as they will stick together if they are.

Oil the tops lightly with a pastry brush

Now place them oiled side down and lightly oil the unoiled side.

Just grill a few minutes and when it looks golden and crispy flip them!
You will be rewarded with a batch of crispy delicious egg rolls that have only a fraction of the calories that restaurant ones have!  Let me know if you try it!  They were a big hit.  We scarfed them all up in no time flat!Photobucket

3 comments: said...

Thanks for your lovely comment! I will go check out your blog today! Have a great day!

Jenifer Harrod said...

These look so good I need to make a boat load of these for the family. said...

Jenifer, do it! These really are yummy. I made the vegetarian version tonight but made them into pot stickers and they were delicious!