Ingredients:

• 1 lb 93/7 ground turkey
• 1 cup shredded cheddar cheese
• 1 cup yellow onion, diced (approximately 1 small onion)
• 2 tsp garlic powder
• ½ tsp salt
• 1 tsp black pepper
• ~15 bread and butter chip pickles (chopped)
• Cooking spray (I use cold press olive oil)
• 10x egg roll wraps (I use Nasoya)
• Small bowl of water
• No sugar added ketchup for dipping sauce

Directions:

• Spray a medium pan with cooking spray and saute the onion on medium heat until golden brown (about 5 minutes). Remove from the pan and set aside.
• In the same pan that you used for the onions, respray with your cooking spray and brown the ground turkey until it reaches an internal temperature of 165 degrees.

• Remove pan from heat and drain the pan of any excess liquid.
• Add the onions back into the pain with the ground meat and add the garlic powder, pepper and salt to your taste and mix well.
• On a clean surface, lay out the 10 egg roll wraps.
• Evenly distribute the meat mixture, cheddar cheese and pickles on top of the egg rolls.

• To roll the egg rolls, either brush or wet your fingers in the small bowl of water and lightly dab the entire outer edge of your egg roll.
• Fold your right and left edges into the center and roll forward (away from you) to enclose the mixture inside your egg, tucking in any pieces.
• Place the egg rolls in batches in a single layer in the air fryer. Try not to have them touching or overlap.
• Cook at 375 degrees for 12-16 minutes, flipping halfway through. Cook until the wrapper is crispy and brown!
• Serve with some no sugar added ketchup for dipping and a salad or vegetables! It pairs great with my Avocado Summer Salad!

Tip!

• I like to double the ingredients and make 20 egg rolls at once as leftovers for lunches or dinners. The Nasoya package comes with 20 wrappers so it works out perfectly!

Nutrition Info:

• Serving size: 1 egg roll
• Calories: 187 calories
• Fat: 7g
• Carbohydrates: 17g
• Sugar: 4g
• Protein: 14g