2 tablespoons soy sauce
1 teaspoon cornstarch
4 cups finely shredded Chinese (napa) cabbage (1 pound)
1 cup bean sprouts
1 medium carrot, finely shredded (1/2 cup)
2 medium green onions, sliced (2 tablespoons)
1/2 pound ground turkey
1/2 teaspoon five-spice powder
2 teaspoons grated gingerroot
1 pound egg roll skins
1.Mix soy sauce and cornstarch. Spray nonstick wok or 10-inch nonstick skillet with cooking spray; heat over high heat. Add cabbage, bean sprouts, carrot and onions; stir-fry 5 to 7 minutes or until cabbage is wilted. Remove mixture from wok.
2.Add turkey, five-spice powder and gingerroot to wok; stir-fry over medium heat until turkey is no longer pink. Add soy sauce mixture and cabbage mixture; cook and stir about 1 minute or until thickened. Cool turkey mixture.
3.Place 1/4 cup turkey mixture slightly below center of egg roll skin. (Cover remaining skins with dampenend towel to keep them pliable.) Fold corner of egg roll skin closest to filling over filling, tucking the point under. Fold in and overlap the 2 opposite corners. Brush fourth corner with water; roll up enclosed filling to seal. Repeat with remaining egg roll skins and turkey mixture. (Cover filled egg rolls with dampened towel or plastic wrap to keep them from drying out.)
4.Heat oven to 400?F. Spray cookie sheet with cooking spray. Place egg rolls, seam sides down, on cookie sheet. Lightly spray egg rolls with cooking spray. Bake 15 to 20 minutes or until golden brown.