Ingredients:

2/3 cup coarsely chopped celery

1 cup coarsely chopped carrot

3 cups shredded cabbage

1/2 teaspoon vegetable oil

2/3 cup chopped onion

1/2 teaspoon minced peeled fresh ginger

1 garlic clove, minced

1/2 pound cooked diced roasted turkey

1.5 tablespoons low-sodium soy sauce

1/4 teaspoon black pepper

20 large egg roll wrappers

Cooking spray

Directions:

1. Preheat oven to 425.

2. Combine celery and carrot in a food processor, and pulse 10 times or until finely chopped.

3. Heat vegetable oil in a large nonstick skillet over medium-high heat. Put in all vegetables and ginger. Stir fry about 2 minutes, then add garlic, pepper, turkey, and soy sauce. Continue to stir fry until vegetables are crisp-tender. Drain liquid.

4. For each egg roll wrapper, do the following:

Put the wrapper on your work surface in a diamond shape with a point facing you. Spoon about 3 tablespoons of the mixture onto the middle, in a horizontal line, with no mixture within about 1 inch of each corner. Moisten top edge of diamond (whole top triangle) with water using your finger. Fold in the right two empty corners over the mixture. Bring the bottom corner up over the mixture tightly, and roll it away from you. The moistened edge should cause the wrapper to stick together and seal the contents inside. Repeat for each egg roll.

5 . Lightly coat a large baking sheet with cooking spray. Put egg rolls on it and lightly spray them with cooking spray.

6. Bake for 18 minutes or until golden brown, at 425. If desired, garnish with green onions, and serve with dipping sauce and hot steamed rice.

Yield:

20 egg rolls.