Spring Rolls (Ground Turkey and Shrimp)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 150.0
- Total Fat: 5.3 g
- Cholesterol: 13.9 mg
- Sodium: 333.6 mg
- Total Carbs: 20.6 g
- Dietary Fiber: 1.1 g
- Protein: 5.1 g
View full nutritional breakdown of Spring Rolls (Ground Turkey and Shrimp) calories by ingredient
Introduction
Tasty Appetizer, or Main meal when served with a salad or slawYou can also skip the meat and fish and make it vegetarian! Tasty Appetizer, or Main meal when served with a salad or slaw
You can also skip the meat and fish and make it vegetarian!
Number of Servings: 15
Ingredients
-
Garlic, 3 clove
Ginger Root, 2 tsp
*green onion (spring onion), 0.25 cup
Cabbage, fresh, 1 cup, chopped
Shrimp, cooked, 3 oz
*Bean sprouts, 2 cup
Wonton wrappers (includes egg roll wrappers), 15 wrapper, eggroll (7" square)
*Soy Sauce, 2 tbsp
*Oyster Sauce, 2 tbsp
Lemon juice, 2 tbsp
Granulated Sugar, .25 tsp
Canola Oil, 2 tbsp and more for frying (recipe is calculated with 5 tbsp to take the frying into account)
Salt and Pepper as well as Basil, and other spices to taste.
Tips
This Recipe is from About.com by Darlene Schmidt.
I slightly modified it for my taste.
http://thaifood.about.com/od/vegetarianthairecipes/r/springrolls.htm
Directions
Place 2 Tbsp. oil in a wok or large frying pan over medium to high heat. Add garlic, galangal (or ginger), green onion, and chili. Stir-fry until fragrant (about 1 minute). Stir-frying Tip: Add a little water to the wok/pan when it gets too dry instead of more oil.
Add cabbage, mushrooms, and tofu (or shrimp). As you stir-fry, add the sauce. Stir-fry 1-2 minutes, until vegetables have softened. Remove from heat and add bean sprouts, tossing to mix in. Then do a taste test for salt, adding a little more fish or soy sauce if not flavorful enough.
To assemble rolls, lay spring roll wrappers on a clean working surface. Place one heaping Tbsp. of filling on each wrapper (if using large wrappers, you will need more). Spread filling along the width of the spring roll wrapper - you'll want to do this 2/3 of the way down, closer to you so you have room to roll it. Try not to include too much of the liquid left from the wok/pan (a slotted spoon works well for this).
Sprinkle some of the fresh coriander and basil over the filling. Then fold the left and right sides of wrapper over filling. Lift up the end nearest you and tuck over, rolling upwards. Secure by dipping your fingers in some water and wetting the end, "pasting" it shut.
To fry spring rolls, place some oil (about 1 inch deep) in a wok or deep-sided frying pan over medium-high heat. When oil begins to form snake-like lines across the bottom of the pan, the oil is starting to heat up. To test it, dip one corner of a spring roll into the oil. If it begins to sizzle and cook, the oil is ready.
Using tongs, place spring rolls in oil, allowing them to fry about 1 minute on each side. Spring rolls are done when they turn light to medium golden-brown (see photo). Place on paper towels (or a clean dish towel) to drain while you finish frying the rest.
Serve spring rolls while still hot with Thai Sweet Chili Sauce, or your own dipping sauce (see recipe above). ENJOY!
Serving Size: Makes about 15 rolls depending on how many wrappers are in the package
Number of Servings: 15
Recipe submitted by SparkPeople user FGESCHWI.
Add cabbage, mushrooms, and tofu (or shrimp). As you stir-fry, add the sauce. Stir-fry 1-2 minutes, until vegetables have softened. Remove from heat and add bean sprouts, tossing to mix in. Then do a taste test for salt, adding a little more fish or soy sauce if not flavorful enough.
To assemble rolls, lay spring roll wrappers on a clean working surface. Place one heaping Tbsp. of filling on each wrapper (if using large wrappers, you will need more). Spread filling along the width of the spring roll wrapper - you'll want to do this 2/3 of the way down, closer to you so you have room to roll it. Try not to include too much of the liquid left from the wok/pan (a slotted spoon works well for this).
Sprinkle some of the fresh coriander and basil over the filling. Then fold the left and right sides of wrapper over filling. Lift up the end nearest you and tuck over, rolling upwards. Secure by dipping your fingers in some water and wetting the end, "pasting" it shut.
To fry spring rolls, place some oil (about 1 inch deep) in a wok or deep-sided frying pan over medium-high heat. When oil begins to form snake-like lines across the bottom of the pan, the oil is starting to heat up. To test it, dip one corner of a spring roll into the oil. If it begins to sizzle and cook, the oil is ready.
Using tongs, place spring rolls in oil, allowing them to fry about 1 minute on each side. Spring rolls are done when they turn light to medium golden-brown (see photo). Place on paper towels (or a clean dish towel) to drain while you finish frying the rest.
Serve spring rolls while still hot with Thai Sweet Chili Sauce, or your own dipping sauce (see recipe above). ENJOY!
Serving Size: Makes about 15 rolls depending on how many wrappers are in the package
Number of Servings: 15
Recipe submitted by SparkPeople user FGESCHWI.