Egg rolls:

Sauce:

• Preheat oven to 425°F.
• Combine celery and carrot in food processor, and pulse 10 times or until finely chopped.
• Combine celery mixture and cabbage in a medium bowl. Cover with plastic wrap; vent. Microwave at high 5 minutes; drain, set aside.
• Heat vegetable oil in a large nonstick skillet over medium-high heat.
• Add onion, ½ teaspoon ginger, and garlic. Sauté 2 minutes.
• Add turkey; cook 5 minutes. Remove from heat; stir in cabbage mixture, 1½ tablespoons soy sauce, and pepper. Cover and chill 15 minutes.
• Place 1 egg roll wrapper at a time onto work surface with 1 corner pointing toward you (wrapper should look like a diamond).
• Spoon 3 tablespoons turkey filling into center of wrapper.
• Fold lower corner of egg roll wrapper over filling. Fold in trimmed corners. Moisten top corner of wrapper with water; roll up jelly-roll fashion, place seam side down on baking sheet lightly sprayed with cooking spray.
• Repeat procedure with remaining wrappers, turkey filling, and water.
• Lightly coat egg rolls with cooking spray.
• Bake at 425°F for 18 minutes or until golden brown.
• To prepare sauce, combine ¾ cup soy sauce, vinegar, sesame oil, and 1 tablespoon ginger; serve with egg rolls. Garnish with green onions, if desired.