Spring Roll Mixture
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
14 Spring Roll Skins18 tsp of Becel - Oil227 grams of extra lean Ground Turkey7 large Shrimp, minced8 Scallions, finely chopped1/2 cup of shredded Bamboo shoots4 Water Chestnuts, thinly sliced5 slices of Ginger Root, minced2 cups of Bean sprouts1.5 tsp of sodium reduced Soy Sauce1 large Egg, lightly beaten-------Extra's Oil for deep frying
Heat two tbsp of oil in a wok or large skillet
Add the ground turkey and stir-fry for about 2 minutes until all traces of pink are gone then add the shrimp and stir-fry for about 45 seconds, till cooked.
Remove turkey and shrimp from pan and add the remaining oil, when it is very hot add the scallions, bamboo shoots water chestnuts and bean sprouts and stir-fry about 45 seconds, until cooked.
Put the turkey and shrimp into a bowl and stir in the soy sauce, mix till well coated, then transfer the mixture to a colander to drain and cool completely.
Once cool divide the mixture into 14 equal parts.
Place one portion of the filling slightly off center of each spring roll skin.
Roll the skin once to enclose the filling and tuck the sides in neatly, brush the unstuffed portion of the skin with beaten egg and continue rolling the skin.
Place the rolls on a plate with the sealed edge down, heat the oil for deep frying to 375F
Add the spring rolls a few at a time and fry for 3 to 4 minutes, turning them to brown evenly.
Drain on paper towels and serve warm.
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NOTE: This recipe is aimed at being an occasional treat as part of a healthy meal.
The oil for deep frying has not been calculated thus the info for this will be slightly off because I do not know how much oil the item will absorb, as an alternative you can bake the spring rolls in the oven at 400F for about 60 minutes turning every 15 minutes (you are trying to cook them evenly as possible).
Number of Servings: 14
Recipe submitted by SparkPeople user NYXWOLFWALKER.
Add the ground turkey and stir-fry for about 2 minutes until all traces of pink are gone then add the shrimp and stir-fry for about 45 seconds, till cooked.
Remove turkey and shrimp from pan and add the remaining oil, when it is very hot add the scallions, bamboo shoots water chestnuts and bean sprouts and stir-fry about 45 seconds, until cooked.
Put the turkey and shrimp into a bowl and stir in the soy sauce, mix till well coated, then transfer the mixture to a colander to drain and cool completely.
Once cool divide the mixture into 14 equal parts.
Place one portion of the filling slightly off center of each spring roll skin.
Roll the skin once to enclose the filling and tuck the sides in neatly, brush the unstuffed portion of the skin with beaten egg and continue rolling the skin.
Place the rolls on a plate with the sealed edge down, heat the oil for deep frying to 375F
Add the spring rolls a few at a time and fry for 3 to 4 minutes, turning them to brown evenly.
Drain on paper towels and serve warm.
-----------
NOTE: This recipe is aimed at being an occasional treat as part of a healthy meal.
The oil for deep frying has not been calculated thus the info for this will be slightly off because I do not know how much oil the item will absorb, as an alternative you can bake the spring rolls in the oven at 400F for about 60 minutes turning every 15 minutes (you are trying to cook them evenly as possible).
Number of Servings: 14
Recipe submitted by SparkPeople user NYXWOLFWALKER.
Nutritional Info Amount Per Serving
- Calories: 202.8
- Total Fat: 11.2 g
- Cholesterol: 67.4 mg
- Sodium: 72.3 mg
- Total Carbs: 16.4 g
- Dietary Fiber: 1.2 g
- Protein: 9.1 g
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