Turkey Spinach Crispy Baked Egg Rolls
1 pound lean ground turkey
1 onion, diced
1 teaspoon ground cumin
1 teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon pepper
1 tablespoon red chili pepper paste
1 tablespoon low sodium soy sauce
2 teaspoons garlic paste
2½ cups raw spinach
1 cup black beans, drained and rinsed
½ cup purple cabbage, finely chopped
12 egg roll wraps-large siz
Preheat oven to 415°F.
In a non-stick pan over medium heat, add the turkey, onion, cumin, garlic powder, onion powder, salt and pepper, and cook for 3 minutes.
Add in the red chili pepper paste, soy sauce, garlic paste, spinach, black beans and cabbage. Cook for another 3-5 minutes until turkey is completely cooked through. Drain off any fat.
Place egg roll wrapper on work surface and brush edges with water.
Spoon a few bean sprouts diagonally on wrap (see instructions above) and then put 3 tablespoons of filling over the top.
Fold bottom corner over filling; roll snugly half-way to cover filling.
Fold in both sides snugly against filling; moisten edges of last flap.
Roll wrap up and seal top corner; lay flap-side down until ready to cook. Repeat with the rest of the wrappers.
Place seam side down on parchment-lined baking sheet. Brush with a little olive oil or lightly spray with coconut oil.
Bake for 12-15 minutes until golden brown.