Baked Egg Rolls

Preheat oven to 425°F. Combine celery and carrot in food processor, and pulse 10 times or until finely chopped. Combine celery mixture and cabbage in a medium bowl. Cover with plastic wrap and vent by poking several holes in the top. Microwave at high 5 minutes; drain. Heat vegetable oil in a large nonstick skillet over medium-high heat. Add onion, ginger and garlic; sauté 2 minutes. Add turkey; cook 5 minutes. Remove from heat; stir in cabbage mixture, soy sauce and pepper. Cover and chill 15 minutes.

Place 1 egg roll wrapper at a time onto work surface, with 1 corner pointing toward you (wrapper should look like a diamond). Spoon 3 tablespoons 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, filling and egg white.

Lightly coat egg rolls with cooking spray, and place, seam side down, on a parchment paper-lined baking sheet. Bake for 18 minutes or until golden brown. Makes 14 egg rolls.

For dipping sauce:

Combine soy sauce, vinegar, sesame oil and 1tablespoon ginger; serve with egg rolls. Garnish with green onions, if desired.

Tip: Store cabbage uncut in a plastic bag. This will help to increase the shelf life and preserve the nutrients. Once cut, cabbage begins to lose its stores of vitamin C.

Editor’s Note: This recipe is courtesy of the Recipe for Success Foundation. The Buzz partnered with Recipe for Success on the recent Veg Out! initiative, which challenged people to eat 30 veggies in 30 days.