-
1
Preheat oven to 350'F.
-
2
Saute the onion and garlic in the olive oil and margarine on medium heat until just transparent.
-
3
Then add the ground turkey and cook breaking the pieces up.
-
4
When it's no longer pink.
-
5
Drain the turkey onion mixture well.
-
6
I put the mixture in a sieve and it it sit over a bowl until it was well drained.
-
7
Add a little more olive oil to the pan and saute the cabbage until just soft, then add the mushrooms, soy sauce, and red pepper flakes.
-
8
Saute until everything is cooked.
-
9
Add in the cream cheese and stir to incorporate.
-
10
Season with salt and pepper to taste.
-
11
Let this mixture cool for a few minutes.
-
12
While the filling is cooling, remove the egg roll wrappers from the package and lay flat.
-
13
Put about 2 tablespoons of the filling in the middle of each wrapper.
-
14
Moisten around the edges with the soy creamer and seal into a triangle, then fold both the sides to the middle and roll from the bottom to the top.
-
15
Make sure you put a little of the cream on any edges that need to be secured.
-
16
Brush the tops with more soy creamer and put the dumplings in a pan that has been covered with tin foil and sprayed with oil.
-
17
Bake for 10 minutes or until golden brown.
-
18
Serve warm.
-
19
Bon Appetit!
