RecipeEgg Rolls with Duck Sauce

Nutrition Facts
Amount per Serving
  • Calories: 90
  • Protein: 9 g
  • Total Fat:1g
    • Unsaturated Fat: 1 g
    • Saturated Fat: 0 g
  • Cholesterol: 15 mg
  • Total Carbohydrate: 11 g
  • Dietary Fiber: 1 g
  • Total Sugar:1 g
    • Natural Sugar: 1 g
    • Added Sugar: 0 g
  • Sodium: 270 mg

Cancel your delivery orderthese scrumptious egg rolls are the perfect way to soothe your Chinese-food craving. Each bite is complete with a crispy outside plus a protein-packed and veggie-laden flavorful filling. You’ll notice that I doubled up on the wraps to make them more sturdy. And because egg rolls were made for dipping, I even created a lower sugar duck sauce—using just 3-ingredients! Get ready to rock and egg roll. 

  • Prep time
  • Total Time
This recipe makes 16 egg rolls

For the duck sauce (makes ~1 cup):

  • • ¾ cup all-fruit apricot jam
  • • 1 tablespoon reduced-sodium soy sauce
  • • 1 tablespoon rice vinegar
  • • ½ to ¾ teaspoon crushed red pepper flakes, optional

For the eggrolls:

  • • 1 bag (14 ounces) coleslaw mix (~7 cups)*
  • • 5 tablespoons reduced-sodium soy sauce
  • • 2 tablespoons rice vinegar
  • • 2 teaspoons toasted sesame oil
  • • 2 teaspoons ground ginger (or 1½ tablespoons fresh grated ginger)
  • • 2 teaspoons garlic powder**
  • • ½ teaspoon kosher salt
  • • ½ teaspoon crushed red pepper flakes (omit if you’re heat sensitive)
  • • 1¾ cups roughly chopped shiitake mushroom caps (~4 oz package)
  • • 1 pound ground turkey (90-93% lean)
  • • 1 cup thinly sliced scallions, from 1 bunch (~7)
  • • 32 rice paper wrappers (also called Vietnamese spring roll wrappers)

*Or use 6 cups shredded Savoy or Napa cabbage + 1 cup grated carrots (from ~3 medium carrots)

**If using fresh, swap in 4 large garlic cloves, minced


To prepare the duck sauce:

Mix the apricot jam, soy sauce, rice vinegar, and optional crushed red pepper flakes in a small bowl and set aside.

To prepare the eggrolls: 

In a bowl, combine the soy sauce, rice vinegar and toasted sesame oil, and set aside. 

In another small bowl, prepare the dry seasoning blend by stirring together the ground ginger, garlic powder, kosher salt and crushed red pepper flakes, and set aside. 

Next, prepare the filling by liberally misting a large skillet with nonstick oil spray, and placing over medium-high heat. Once the pan is hot, add the chopped mushrooms in an even layer, and cook for 5 minutes, stirring occasionally so they don’t stick. They will shrink significantly while browning and intensifying in flavor. Next, add the coleslaw to the pan and continue to stir while cooking for another 5 minutes, or until wilted and tender. Mist the pan with additional oil spray as needed. Then, add your ground turkey and the pre-mixed seasoning blend and cook for ~3 minutes, using a wooden spoon or spatula to combine all of the seasonings and break up the turkey into small crumbles. Add the soy sauce mixture and cook for a final 3-4 minutes, or until most of the sauce has absorbed and the turkey is fully crumbled and cooked through. Remove the pan from the heat and stir in the scallions. Allow it to cool for a few minutes before assembling the egg rolls. 

To assemble your egg rolls: Line a large baking sheet (or two standards) with a double layer of parchment paper. This will serve as your working station to build the egg rolls.  

Fill a large bowl with warm tap water and place right next to where you will be filling the eggrolls. 

Working with two rice paper wrappers at a time (you’ll need to line them up so they’re evenly on top of each other—this double coverage will create sturdier egg rolls and prevent them from falling apart in the skillet), submerge them into the warm water until they just begin to soften, about 10 seconds. Remove the double-wrapper from the water, shake off excess liquid, and place on the lined baking sheet. Add 1/3 cup turkey-veggie filling to the center of the wrapper, slightly spread it out, and fold the top and bottom sides of the wrapper on the filling.  Then, fold one wrapper side over the mound of filling, and roll it up into a tight, neat “burrito-style” shape. Repeat this process with the remaining wrappers and filling, allowing enough space so the egg rolls do not touch (or they’ll stick together).

Once you’ve rolled up your egg rolls, wipe off the same skillet used for the meat filling. Reapply nonstick oil spray and warm over medium heat. When the pan is hot, add a batch of the rolls, making sure again that there is enough space between them so they have room to “fry” and they don’t stick to each other (be gentle since they are delicate). Cook the egg rolls for ~2 ½ minutes on each side, until the outsides become firm and crispy.  Serve warm with duck sauce.

Nutrition provided for 1 egg roll. Add 20 calories for each tablespoon of duck sauce.

For more delicious comfort food, try my Spicy Buffalo Chicken Drumsticks with Creamy Ranch Dressing and Oven-Roasted Cheese Fries.