Baked Veggie Egg Rolls


  • 1 1/2” piece of ginger, peeled
  • 3 cloves garlic
  • 2 tbsp soy sauce
  • 1 tsp fish sauce
  • 4 tbsp vegetable or peanut oil, divided
  • 1/2 lb ground turkey, chicken, or pork
  • 1 cup shredded Napa cabbage
  • 2 carrots, finely chopped
  • 2 green onions, thinly sliced
  • 2 tbsp fresh cilantro
  • 1 tsp cornstarch, divided
  • 12 egg roll wrappers
  • TyLing Duck Sauce, for serving


  1. Finely grate the garlic and fresh ginger. Place in a small bowl, along with 1/2 tsp of the cornstarch, soy sauce, and fish sauce, and whisk to form a paste. Set aside. 
  2. Heat 2 tbsp of oil in a large sauté pan over medium high heat. Add the ground turkey and break up with a spoon. Cook for 3-4 minutes, until the meat is browned. 
  3. Add the cabbage and carrots, along with a pinch of salt, and sauté for another 5 minutes, until the veggies are soft. Add the ginger/garlic paste, stir to coat, and cook for one minute more. Remove the mixture from the heat and stir in the fresh cilantro. Let cool completely. 
  4. Preheat the oven to 400° and line a rimmed sheet tray with parchment paper. Whisk the remaining 1/2 tsp of cornstarch with 1/4 cup of water in a small bowl. 
  5. Place an egg roll wrapper on a clean work surface and fill with 2-3 tbsp of the cooled filling. Wrap the egg roll, brushing the edges with the cornstarch/water mixture to seal, and place the egg roll on your prepared sheet tray. Repeat with the remaining egg roll wrappers. 
  6. Brush the tops of the egg rolls with the remaining 2 tbsp oil and bake for 10 minutes. Carefully flip the egg rolls and continue to bake for 5-7 minutes until golden brown. Turn the oven to broil and cook for 1-2 minutes until egg rolls are crispy. Let cool before serving with TyLing Duck Sauce.