BAKED EGG ROLLS
Start to finish: 1 hour 20 minutes (1 hour active) Makes 15 eggrolls 1 tsp vegetable oil, plus 1 tbsp 1 link spicy turkey sausage (about 1/5 pound), casing removed 8 ounces button mushrooms, finely chopped (or pulsed in a food processor) 3/4 cup finely chopped celery (about 2 medium stalks) 3/4 cup shredded carrot (about 1 medium carrot) 3 cloves garlic, minced 1 tbsp minced fresh ginger 3 scallions, white and green parts, chopped 1 cup frozen peas, thawed 2 cups finely chopped Napa cabbage (or regular cabbage) 1 tsp sesame oil 3 tbsp low-sodium soy sauce 1 tsp cornstarch 15 large (5- or 6-inch) egg roll (wonton) wrappers Heat the oven to 400 F. Line a baking sheet with foil, then set a wire rack over it. Mist the rack with cooking spray. In a large saute pan over medium-high, heat 1 tsp of vegetable oil. Add the sausage and cook, breaking it up with a wooden spoon. Once cooked, transfer the sausage to a plate and set aside, leaving the residual oil in the pan. Return the pan to the heat and add the mushrooms, celery and carrot. Cook until the mushrooms are soft, about 5 minutes. Add the garlic, ginger and scallions, then cook until fragrant, about 1 minute. Add the peas, cabbage and sesame oil and cook until the cabbage softens, another 2 or 3 minutes. Meanwhile, in a small bowl mix together the soy sauce and cornstarch with 1 tablespoon of water. Pour the mixture into the pan with the vegetables, then add the sausage. Stir, then cover and cook for 2 minutes. Remove the pan from the heat and allow to cool just until easily handled. Set a wonton wrapper on the work surface. Spoon a couple tablespoons of the vegetable mixture onto the wrapper. Start with one side and roll up the wrapper over the filling, folding in the sides as you go. As you finish rolling, use a finger to spread a little water on the edge to help create a seal. Repeat with remaining wontons and filling. Place the egg rolls on the rack on the prepared baking sheet. Use the remaining 1 tbsp of oil to brush the egg rolls. Bake until golden and crispy, about 20 minutes. If you do not have a baking rack, place the egg rolls directly on the baking sheet and turn the egg rolls over halfway through the cook time. Nutrition information per serving: 140 calories; 25 calories from fat (18 per cent of total calories); 2.5 g fat (0 g saturated; 0 g trans fats); 5 mg cholesterol; 350 mg sodium; 23 g carbohydrate; 2 g fibre; 1 g sugar; 6 g protein.