Mandy has some good recipes over on her blog - this is a tweak of one of her's which apparently is a tweak of a Weight Watcher's recipe. My husband enjoyed these, even though they were on the healthier side as they are baked not fried.
2 large handfuls of bean sprouts
2 baby bok choy - chopped
1 small onion - sliced
1/2 pack ground turkey
1 pk egg roll wrappers
2 pinches dried ginger
2 tbsp soy sauce
2 tbsp rice wine vinegar
Pre-heat oven to 350'. Spray cooking sheet with non-stick spray.
Sautee ground turkey until brown. Add in onion and continue cooking until onion begins to wilt. Add in bok choy, bean sprouts, ginger, soy sauce, and rice wine vinegar. Cook until bok choy is wilted and bean sprouts begin to feel tender.
Place egg roll wrapper on dry surface. Put 1-2 heaping tablespoon of mixture on wrapper - roll up. Place on baking sheet. Continue until all filling is used up. I got about eleven egg rolls from the above (loosely measured ingredients). Spray all egg rolls with non-stick spray and bake approx. 25 minutes, or until they're golden brown.