Baked Egg Rolls

I just love egg rolls but as we all know they can really do a number on your weight loss success. Here is a modified version that I really enjoy and I hope you do too!

Egg Rolls:
2/3 cup chopped celery
2/3 cup chopped carrot
2 cups napa cabbage (Chinese)
1/2 tsp. vegetable oil
2/3 cup chopped onion
1/2 tsp. minced peeled fresh ginger
1 garlic clove, minced
1/2 lb. ground turkey breast (opt.)
1 1/2 Tbsp. low-sodium soy sauce
1/4 teaspoon black pepper
14 egg roll wrappers
1 large egg white
Cooking spray

Sauce:
3/4 cup low-sodium soy sauce
6 Tbsp. rice vinegar
2 Tbsp. dark sesame oil
1 Tbsp. minced peeled fresh ginger
1/3 cup thinly sliced green onion

Instructions:
Preheat oven to 425 degrees.

To prepare egg rolls, combine celery and carrot in a food processor and pulse until finely chopped.

Combine celery mixture and cabbage and set aside.

Heat vegetable oil in a large nonstick skillet over medium-high heat. Add chopped onion, 1/2 tsp. ginger, and garlic; saute 2 minutes. Add turkey (if using) and cook 5 minutes, add the vegetable mixture and cook until crisp tender.

Place an egg roll on your work surface so that it looks like a diamond. Put 3 tablespoons of mixture on the bottom 1/3 corner of the egg roll wrapper. Fold the bottom corner up followed by the sides and roll the remaining way up being sure to moisten the top corner with egg white to keep it from coming undone. Repeat with remaining ingredients.

Lightly coat egg rolls with cooking spray, and place, seam side down on a baking sheet coated with cooking spray. Bake for about 18 minutes or until golden brown.

To prepare sauce, combine all ingredients and serve with the egg rolls. Makes 14 servings (serving size:1 roll and about 1 tablespoon sauce.

WW Points: 2
CALORIES 79 (29% from fat); FAT 2.5g (sat 0.4g, mono 0.9g, poly 1.1g); PROTEIN 5.7g; CARB 8g; FIBER 0.7g; CHOL 11mg; IRON 0.9mg; SODIUM 532mg; CALC 18mg