Southwest Turkey Baked Egg Rolls with an Avocado Dipping Sauce
 
 
Yield: 4 servings
Ingredients
for the egg rolls
  • 8 ounces 93% lean ground turkey
  • ¼ teaspoon salt
  • ¼ cup chopped onion
  • ⅓ cup chopped red bell pepper
  • 1 garlic cove, minced
  • 1 can diced green chiles, about 4.25 ounces
  • 5 ounces fresh spinach
  • ¼ cup corn kernels
  • 2 tablespoons sliced scallions
  • ¾ teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • Pinch of chili powder
  • 12 egg roll wrappers, see note
  • ¾ cup shredded pepper jack or Monterey jack cheese
for the avocado dipping sauce
  • 1 avocado, cut open and pitted
  • ⅓ cup water
  • 2 tablespoons lemon juice
  • ¼ teaspoon garlic powder
  • Salt and pepper
Directions
for the egg rolls
  1. Preheat the oven to 400 degrees F. Line a baking sheet with nonstick aluminum foil or coat with cooking spray and set aside.
  2. Coat a medium skillet with cooking spray then heat over medium-high heat. Add the ground turkey and the salt and cook until it’s almost done browning, about 3 minutes. Break apart the ground turkey with a wooden spoon or silicone spatula as it cooks and browns. Add the onion, bell pepper and garlic then cook until the onion and pepper is a little tender, about 4 minutes. Reduce the heat to medium and add the can of green chiles, spinach, corn, cumin, smoked paprika and chili powder. Stir and continue to cook for about 3-4 minutes, or until the liquid has evaporated and the spinach is wilted. Remove from the heat and let cool a little.
  3. Before filling the egg roll wrappers, make sure you have a little bowl or cup of warm water and a clean work surface. Place the egg roll wrapper down so that a corner is facing you. Scoop 3 tablespoons of the turkey mixture and place it near the bottom corner of the wrapper. I like to adjust the mixture so it’s more of a log shape then a big mound. Place a tablespoon of the shredded cheese on top. Take the bottom corner of the wrapper and fold it up and over the mixture so it’s completely covering it then continue to roll it one more time. Fold in the left and right corners so they create a little envelope then continue to roll it until it’s 1 roll away from the top corner. Wet your finger with the water and use it to moisten the whole exposed top corner. Fold the corner down to close up and seal the roll. Place it on the baking sheet. Repeat for the remaining rolls then coat all the rolls with cooking spray.
  4. Bake the rolls for 8 minutes, then flip them over and bake for another 8 minutes. They should be crispy and golden brown. Serve warm with the dipping sauce.
for the avocado dipping sauce
  1. In a high-speed blender, combine the avocado flesh, water, lemon juice and garlic powder. Blend until combined, about 40 seconds. Season with salt and pepper to taste.
Notes
I use Nasoya egg rolls wrappers. I find them in the refrigerated section of my grocery store near the hummus and guacamole.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2018/08/15/southwest-turkey-baked-egg-rolls-with-an-avocado-dipping-sauce/