Turkey Spring Rolls
These hand rolled Spring Rolls are made with turkey instead of the traditional pork. They are still as delicious, and better than take out.
Servings: 8
Calories: 270kcal
Ingredients
- 12 Spring Roll Wrappers
- 1.5 Tbsp Olive Oil
- ½ Lb. Ground Turkey
- ¼ Cup Mushrooms chopped
- 2-3 Green Onions chopped
- ½ Cup Cabbage Diced
- 2 Carrots Minced
- 1 Tablespoon Fish Sauce Oyster or Other
- 1 Teaspoon Ginger Fresh
- 1 Clove Garlic
- 1 Teaspoon Soy Sauce
- ½ Teaspoon Red Pepper Flake
- Salt and Pepper to Taste
- ½ Cup Vegetable Oil for Frying
Instructions
- Heat the olive oil in a frying pan.
- Add the turkey meat and cook until no pink color is seen.
- Before the meat is nearly done, add in the garlic to cook for a few minutes until it glistens.
- Remove the turkey mixture from the heat and set aside.
- Prepare the mushrooms, green onion, cabbage, carrots and spices and place in a bowl.
- Add in the cooled turkey mixture.
- Lay out a few of the egg roll wrappers on a dry, clean, surface.
- Fill a tablespoon and drop it on one side of the mixture.
- Roll it tight like you would roll a burrito, being careful to tuck in sides and pinch any openings together.
- You can dip your finger in water and wet the end or brush a small amount of oil or butter on the end.(You do not want the filling to leak out into the oil when frying).
- Heat the vegetable oil over medium heat.
- Place the rolls one at a time in the pan when the oil is ready.
- When browned, remove the rolls with tongs and place on a wire rack with a paper towel to under drain.
- Serve with our Chinese Brown Duck Sauce or an Asian chili sauce.
Nutrition
Calories: 270kcal | Carbohydrates: 19g | Protein: 10g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 410mg | Potassium: 194mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2630IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 1mg