We’ve entered January…which means weight loss challenge time around here! So, you’ll be seeing the fruits of my search for healthy recipes. Given that we just had an International Inspired New Year’s Eve party last night, we have lots of wonton wrappers lying around. So, we’ll use those this week and try out this recipe. Of course, we’ll do the baked version, but for a special occasion sometime, try the fried kind. Yum! I served these with yummy Cilantro Yogurt Dip.
- 1lb ground turkey
- 1 large onion, diced
- 2 celery ribs, diced
- 1 carrot, diced
- 3 T curry powder
- 2 t cumin powder
- 1/2 tsp salt
- 1 tsp ginger, minced
- 1/4 cup vegetable or chicken broth
- Round wonton wrappers
- 1 egg white
In a non-stick skillet, over medium high heat, cook onions, carrots, celery and turkey until the meat is fully cooked. Add spices, stir and cook 3 minutes. Add broth and cook until liquid is absorbed. Remove from heat.
Spray a jelly roll pan with cooking spray. You want to be sure to use a pan that will get them nice and crispy…not an airbake pan!!
For small wrappers (about 2×2) place 1/2 tsp of meat mixture into center of wrapper. Use egg white to moisten edges of wrapper. Fold over and seal. It will look like a dumpling. For the larger, egg roll wrappers, place about 2 Tablespoons meat mixture in the middle, fold over three of the corners, moisten the last corner with egg white and roll it up. Work quickly, because wonton wrappers will dry out pretty fast. To keep them moist you can place a wet towel over them while you are working.
Brush tops of the wontons with olive oil, or spray them with cooking spray. Bake in 350 degree oven until golden, flipping over one time. For the small wontons, about 15 minutes total baking time should do it, and the eggrolls will take a bit longer–maybe 25-30 minutes total.
If you want to fry them (which always tastes better going in, but more easily finds it’s way to your waist-line!), you can heat about 1/2 inch of oil over medium-high heat in a large frying pan, and fry them 2-3 minutes per side–or until golden brown and crispy. Drain on a paper towel and serve warm!