Baked Turkey Egg Rolls

Homemade is always best – so skip all the added fat and calories by rolling and baking your own egg rolls at home. They’re way easier to make than you think!


  • 3 tbsp (45 mL) canola oil, divided
  • 3 cups (750 mL) coleslaw blend
  • 2 cups (500 mL) bean sprouts
  • 1/4 cup (60 mL) chopped green onion
  • 2 tsp (10 mL) minced fresh ginger
  • 3 cloves garlic, minced
  • 1 cup (250 mL) chopped Kentucky Legend Quarter Sliced Turkey
  • 1 tbsp (15 mL) soy sauce
  • 2 tsp (10 mL) rice wine vinegar
  • 2 tsp (10 mL) sesame oil
  • 16 egg roll wrappers
  • Plum sauce


  1. Preheat oven to 425ºF (220°C). Line large baking sheet with parchment paper. Set aside.
  2. Heat 1 tbsp (15 mL) canola oil in large nonstick skillet set over medium-high heat; cook coleslaw blend, bean sprouts, green onion, ginger and garlic for about 3 minutes or until softened. Add turkey, soy sauce, rice vinegar and sesame oil; cook for about 2 minutes or until heated through. Remove from heat and let cool completely.
  3. On work surface, lay 1 egg roll wrapper. Spoon some filling along bottom third of wrapper. Fold bottom over filling, bring in sides and roll up tightly to enclose. Repeat with remaining wrappers and filling.
  4. Arrange egg rolls on prepared pan, about 1 inch (2.5 cm) apart. Brush all over with remaining canola oil. Bake for 18 to 20 minutes or until golden brown all over. Serve with plum sauce for dipping.

Tip: Buy a large jar of plum sauce – it’s fantastic with spring rolls, chicken balls and roast duck or turkey, as well.

Nutrition Information

Nutrition Facts
Per 1 egg roll
Calories 140
Fat 4g
Saturated Fat 0.4g
Cholesterol 5mg
Sodium 350mg
Carbohydrate 21g
Fiber 1g
Sugars 1g
Protein 5g
prep time
20 MIN
total time
45 MIN