Baked Egg Rolls USDA Recipe for Family Child Care
Age Group: Ages 3-5
Serving Size: 6
This kid-friendly snack is fun to eat and make. Dough is wrapped around a mixture of lightly seasoned ground turkey, green cabbage, and carrots.CACFP CREDITING INFORMATION 1 egg roll provides 1½ oz equivalent meat, ¼ cup vegetable, and 1 oz equivalent grains.SOURCE Team Nutrition CACFP Multicultural Recipe Project.https://teamnutrition.usda.gov
Ingredients
- - - Nonstick cooking spray
- 13 ounces Turkey, ground, 93% lean, fresh or frozen, raw
- ½ teaspoon Salt, table
- ½ teaspoon Black pepper, ground
- ½ teaspoon Garlic powder
- 2½ cups Green cabbage, shredded
- ⅔ cup Carrots, peeled, shredded
- 1 - Egg, fresh, large
- 1 teaspoon Water
- 6 whole (1 oz each) Wonton wrappers
Quantity
- - - Nonstick cooking spray
- 13 ounces Turkey, ground, 93% lean, fresh or frozen, raw
- ½ teaspoon Salt, table
- ½ teaspoon Black pepper, ground
- ½ teaspoon Garlic powder
- 2½ cups Green cabbage, shredded
- ⅔ cup Carrots, peeled, shredded
- 1 - Egg, fresh, large
- 1 teaspoon Water
- 6 whole (1 oz each) Wonton wrappers
Ingredients
- - - Nonstick cooking spray
- 13 ounces Turkey, ground, 93% lean, fresh or frozen, raw
- ½ teaspoon Salt, table
- ½ teaspoon Black pepper, ground
- ½ teaspoon Garlic powder
- 2½ cups Green cabbage, shredded
- ⅔ cup Carrots, peeled, shredded
- 1 - Egg, fresh, large
- 1 teaspoon Water
- 6 whole (1 oz each) Wonton wrappers
Quantity
- - - Nonstick cooking spray
- 13 ounces Turkey, ground, 93% lean, fresh or frozen, raw
- ½ teaspoon Salt, table
- ½ teaspoon Black pepper, ground
- ½ teaspoon Garlic powder
- 2½ cups Green cabbage, shredded
- ⅔ cup Carrots, peeled, shredded
- 1 - Egg, fresh, large
- 1 teaspoon Water
- 6 whole (1 oz each) Wonton wrappers
*See Marketing Guide
Ingredients
- - - Nonstick cooking spray
- 13 ounces Turkey, ground, 93% lean, fresh or frozen, raw
- ½ teaspoon Salt, table
- ½ teaspoon Black pepper, ground
- ½ teaspoon Garlic powder
- 2½ cups Green cabbage, shredded
- ⅔ cup Carrots, peeled, shredded
- 1 - Egg, fresh, large
- 1 teaspoon Water
- 6 whole (1 oz each) Wonton wrappers
Quantity
- - - Nonstick cooking spray
- 13 ounces Turkey, ground, 93% lean, fresh or frozen, raw
- ½ teaspoon Salt, table
- ½ teaspoon Black pepper, ground
- ½ teaspoon Garlic powder
- 2½ cups Green cabbage, shredded
- ⅔ cup Carrots, peeled, shredded
- 1 - Egg, fresh, large
- 1 teaspoon Water
- 6 whole (1 oz each) Wonton wrappers
*See Marketing Guide
Ingredients
- - - Nonstick cooking spray
- 13 ounces Turkey, ground, 93% lean, fresh or frozen, raw
- ½ teaspoon Salt, table
- ½ teaspoon Black pepper, ground
- ½ teaspoon Garlic powder
- 2½ cups Green cabbage, shredded
- ⅔ cup Carrots, peeled, shredded
- 1 - Egg, fresh, large
- 1 teaspoon Water
- 6 whole (1 oz each) Wonton wrappers
Quantity
- - - Nonstick cooking spray
- 13 ounces Turkey, ground, 93% lean, fresh or frozen, raw
- ½ teaspoon Salt, table
- ½ teaspoon Black pepper, ground
- ½ teaspoon Garlic powder
- 2½ cups Green cabbage, shredded
- ⅔ cup Carrots, peeled, shredded
- 1 - Egg, fresh, large
- 1 teaspoon Water
- 6 whole (1 oz each) Wonton wrappers
*See Marketing Guide
Ingredients
- - - Nonstick cooking spray
- 13 ounces Turkey, ground, 93% lean, fresh or frozen, raw
- ½ teaspoon Salt, table
- ½ teaspoon Black pepper, ground
- ½ teaspoon Garlic powder
- 2½ cups Green cabbage, shredded
- ⅔ cup Carrots, peeled, shredded
- 1 - Egg, fresh, large
- 1 teaspoon Water
- 6 whole (1 oz each) Wonton wrappers
Quantity
- - - Nonstick cooking spray
- 13 ounces Turkey, ground, 93% lean, fresh or frozen, raw
- ½ teaspoon Salt, table
- ½ teaspoon Black pepper, ground
- ½ teaspoon Garlic powder
- 2½ cups Green cabbage, shredded
- ⅔ cup Carrots, peeled, shredded
- 1 - Egg, fresh, large
- 1 teaspoon Water
- 6 whole (1 oz each) Wonton wrappers
*See Marketing Guide
Instructions
- Preheat oven to 425 °F.
- Coat a medium skillet with nonstick cooking spray. Add ground turkey, salt, pepper, and garlic powder. Brown turkey on medium–high heat for about 8–10 minutes. Stir frequently. Heat to 165 °F or higher for at least 15 seconds.
- Stir in cabbage and carrots. Lightly sauté for 2 minutes, remove from heat, and cover. Let cool for 20 minutes.
- Make egg wash by whisking together egg and water.
- Assemble egg rolls: Place ½ cup turkey-vegetable mixture on the center of each wrapper.
- Carefully roll each filled wrapper.
- Place egg rolls, seam side down, on a baking sheet lined with parchment paper and lightly coated with nonstick cooking spray.
- Brush egg wash over the top and on all the sides of each egg roll.
- Bake for 20 minutes. Heat to 140 °F for at least 15 seconds.
- Serve 1 egg roll. Critical Control Point: Hold at 140 °F or higher.
Nutrition INFORMATION
Nutrition Facts
Baked Egg Rolls USDA Recipe for Family Child Care
Amount Per Serving 1 egg roll
Calories 191
Calories from Fat 54
% Daily Value*
Total Fat 6g9%
Saturated Fat 1g6%
Cholesterol 62mg21%
Sodium 400mg17%
Total Carbohydrate 19g6%
Dietary Fiber 1g4%
Total Sugars 1g1%
Protein 15g30%
Calcium 47mg5%
Iron 2mg11%
*
*Marketing Guide
The CHEF TIPS:
VariationsIf ground turkey is frozen, defrost in the refrigerator for 1 day per 1–5 pounds. Store raw ground turkey at 40 °F or lower.
Yield / Volume