Best 5 Ground Turkey Chinese Spring Rolls Recipes

GROUND TURKEY CHINESE SPRING ROLLS

Steps:

• 1. Preheat oven to 400.
• 2. In medium nonstick skillet, over medium high heat, cook and stir turkey, garlic and ginger 4 to 5 minutes or until turkey is no longer pink.
• 3. Drain thoroughly.
• 4. In medium bowl, combine turkey mixture, bok choy, onions, soy sauce, sherry and oil.
• 5. On clean, dry counter, layer phyllo sheets into a stack and cut into 2 (18 x 7 inch) rectangles.
• 6. Work with one rectangle of phyllo at a time. (Keep remaining phyllo covered with a damp cloth following package directions.)
• 7. Coat rectangle of phyllo with nonstick cooking spray.
• 8. On counter arrange phyllo sheet to that 7 inch side is parallel to counter edge.
• 9. Place 1/4 cup of turkey mixture in 5 inch strip, 1 inch away from bottom and side edges of phyllo.
• 10. Fold 1 inch bottom edge of phyllo over filling and fold longer edges of phyllo toward center; roll up, jelly roll style.
• 11. Phyllo may break during rolling, but will hold filling once the roll is completed.
• 12. Repeat process with remaining rectangles of phyllo and filling to make remaining spring rolls.
• 13. Place rolls, seam side down, on 2 cookie sheets coated with nonstick cooking spray.
• 14. Coat tops of rolls with nonstick cooking spray.
• 15. Bake 14 to 16 minutes or until all surfaces of rolls are golden brown.

TURKEY SPRING ROLLS

Steps:

• Place the turkey in a bowl and drizzle in the soy sauce, sesame oil, rice vinegar and the hot chili oil. Stir to combine and give it a taste. If you'd like a stronger flavor, add a little more of any of the ingredients.
• Next, place the cellophane noodles in a large bowl. Cover them with boiling water and let them sit according to the package directions.
• When they are tender but still have a nice bite, drain and set the noodles aside.
• Soften the rice paper wrappers by placing them one by one into a bowl of warm water and taking them out when they're soft but still hold together.
• To assemble each spring roll, lay a wrapper on a plate. Lay a small line of noodles in the center. Add a small amount of lettuce, turkey, alfalfa sprouts, a few carrot and cucumber strips, and top with a sprinkling of cilantro.
• Fold in the sides of the wrappers and roll it into a tight roll. Repeat to make the rest of the rolls.
• For the dipping sauce: Combine the cranberry sauce, soy sauce and a few dashed chile oil.
• Dip the rolls into the sauce and dig in! Best if eaten within 1 hour of preparing.

GROUND TURKEY CHINESE SPRING ROLLS

Steps:

• Preheat oven to 400℉ (200℃). In medium non-stick skillet, over medium high heat, cook and stir turkey, garlic and ginger 4 to 5 minutes or until turkey is no longer pink. Drain thoroughly. In medium bowl, combine turkey mixture, bok choy, onions, soy sauce, sherry and oil. On clean, dry counter, layer phyllo sheets into a stack and cut into 2 rectangles. Work with one rectangle of phyllo at a time. Coat rectangle of phyllo with nonstick cooking spray. On counter arrange phyllo sheet to that 7 inch side is parallel to counter edge. Place ¼ cup of turkey mixture in 5 inch strip, 1 inch away from bottom and side edges of phyllo. Fold 1 inch bottom edge of phyllo over filling and fold longer edges of phyllo toward center; roll up, jelly roll style. Phyllo may break during rolling, but will hold filling once the roll is completed. Repeat process with remaining rectangles of phyllo and filling to make remaining spring rolls. Place rolls, seam side down, on 2 cookie sheets coated with nonstick cooking spray. Coat tops of rolls with nonstick cooking spray. Bake 14 to 16 minutes or until all surfaces of rolls are golden brown.

TURKEY SPRING ROLLS

Steps:

• Mix 1 pound shredded leftover roast turkey with 2 tablespoons sweet Asian chili sauce. Spoon along one edge of 12 square spring roll wrappers; top with sliced scallions, shredded carrot and chopped cilantro. Fold in the sides and roll up like a burrito. Moisten the edge with water to seal. Fry in 1 inch of 375 degree vegetable oil until golden, 1 to 2 minutes per side. Serve with more chili sauce.

BAKED SPRING ROLLS

Steps:

• Prepare the cabbage and carrots and set them aside.
• Fry the meat until just done with the ginger, salt and sesame oil.
• Lift from the pan and put in a large bowl.
• Drain off any excess fat (but don't wash the pan) and saute the shredded cabbage and carrots with a couple tablespoons of water, until just limp and the water is gone.
• Mix with the meat.
• Brush each spring roll wrapper with oil, turn over, and put a little- one twentieth to be precise- of the filling in a tube shape diagonally across one quadrant of the wrapper.
• Fold in the side corners, then roll up to make a neat tube.
• Repeat 19 more times.
• Lay the finished spring rolls on a lightly oiled cookie tray.
• Bake at 350°F for about 30 minutes, until golden brown.
• Serve hot with plum sauce.