Category,

 9 egg roll wrappers
 1 medium zucchini
 1 medium carrot
 2 large broccoli stems
 5 baby bella mushroom caps
 1 lb ground turkey
 2 tbsp soy sauce
 1 tsp rice vinegar
 1 tbsp sesame seed oil
 1 tbsp ginger stir-in paste
 ½ tsp kosher salt
 ¼ tsp black pepper
 2 garlic cloves, minced
 canola oil spray

1

Assemble your mandolin slicer with the julienne attachment.

2

This attachment will let you easily julienne the broccoli stems, (peeled) carrots and zucchini.

3

Chop up the mushrooms and assemble in a bowl.

4

Brown the ground turkey in a pan with salt and pepper. Be sure to fully drain any liquid after cooking or your egg rolls will get soggy!

5

Assemble the flavor: garlic, soy sauce, rice vinegar, sesame oil, ginger. Pour it into the veg and toss to coat. Add the ground turkey once it's cooled slightly.

6

To assemble the egg rolls, place one square on your work surface and scoop a healthy 1/3 cup of filling into the center. Tuck the left and right corner loosely on top of the filling and use water on your finger to get the folded corner tops and top/bottom corners wet. Gently tuck the bottom corner over the filling and apply gentle pressure to roll it toward the top. Be gentle or you will rip your egg roll wrapper! Repeat until all 9 are filled and rolled.

7

Remove however many you plan to eat right away and wrap the rest individually with wax paper and place into a freezer bag. Label with the date and pull out as much air as you can.

8

To serve, spray top and bottom with canola oil spray. Place into air fryer at 390 for approximately 15 minutes. Because the filling is pre-cooked, you're looking more to get it warm and toast the wrapper. Serve with thai chili sauce or the dipping sauce of choice.

Nutrition Facts

Serving Size 1 egg roll with chili dipping sauce

Servings 9


Amount Per Serving
Calories 227
% Daily Value *
Total Fat 9.2g15%
Saturated Fat 2.5g13%
Cholesterol 40.6mg14%
Sodium 530.4mg23%
Potassium 114mg4%
Net Carbohydrate 23.7g8%
Dietary Fiber 0.9g4%
Sugars 0.5g
Protein 11.7g24%

Vitamin A 61.9%
Vitamin C 37.1%
Calcium 12%
Iron 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 9 egg roll wrappers
 1 medium zucchini
 1 medium carrot
 2 large broccoli stems
 5 baby bella mushroom caps
 1 lb ground turkey
 2 tbsp soy sauce
 1 tsp rice vinegar
 1 tbsp sesame seed oil
 1 tbsp ginger stir-in paste
 ½ tsp kosher salt
 ¼ tsp black pepper
 2 garlic cloves, minced
 canola oil spray

Directions

1

Assemble your mandolin slicer with the julienne attachment.

2

This attachment will let you easily julienne the broccoli stems, (peeled) carrots and zucchini.

3

Chop up the mushrooms and assemble in a bowl.

4

Brown the ground turkey in a pan with salt and pepper. Be sure to fully drain any liquid after cooking or your egg rolls will get soggy!

5

Assemble the flavor: garlic, soy sauce, rice vinegar, sesame oil, ginger. Pour it into the veg and toss to coat. Add the ground turkey once it's cooled slightly.

6

To assemble the egg rolls, place one square on your work surface and scoop a healthy 1/3 cup of filling into the center. Tuck the left and right corner loosely on top of the filling and use water on your finger to get the folded corner tops and top/bottom corners wet. Gently tuck the bottom corner over the filling and apply gentle pressure to roll it toward the top. Be gentle or you will rip your egg roll wrapper! Repeat until all 9 are filled and rolled.

7

Remove however many you plan to eat right away and wrap the rest individually with wax paper and place into a freezer bag. Label with the date and pull out as much air as you can.

8

To serve, spray top and bottom with canola oil spray. Place into air fryer at 390 for approximately 15 minutes. Because the filling is pre-cooked, you're looking more to get it warm and toast the wrapper. Serve with thai chili sauce or the dipping sauce of choice.

Turkey Egg Rolls