Ground Turkey Chinese Spring Rolls

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 76.3
  • Total Fat: 2.9 g
  • Cholesterol: 20.0 mg
  • Sodium: 149.0 mg
  • Total Carbs: 6.0 g
  • Dietary Fiber: 0.3 g
  • Protein: 6.6 g

View full nutritional breakdown of Ground Turkey Chinese Spring Rolls calories by ingredient
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A healthier version of a Chinese Restaurant favorite A healthier version of a Chinese Restaurant favorite
Number of Servings: 16


    1 lb 93% lean ground turkey
    1 large clove garlic, minced
    1½ tsp fresh ginger, minced
    2 cups thinly sliced bok choy
    ½ thin sliced green onions
    2 Tbsp reduced sodium soy sauce
    1 tsp rice wine
    1 tsp sesame oil
    8 sheets of phyllo pastry
    Nonstick cooking spray


Preheat oven to 400°F. In medium nonstick skillet, over medium-high heat, cook and stir turkey, garlic and ginger 4-5 minutes or until turkey is no longer pink. Drain thoroughly.
In medium bowl combine turkey mixture, bok choy, onions, soy sauce, rice wine, and oil.
On clean dry counter layer phyllo sheets into a stack and cut into 2 18x7 inch rectangles. Work with one rectangle of phyllo at a time. Keep remaining phyllo covered with a damp cloth following package directions.
Coat rectangle of phyllo with nonstick spray. On counter arrange phyllo sheet so 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 10x15 inch cookie sheets, coated with nonstick spray. Bake 14-16 minutes or until all surfaces or roll are golden brown.
Serve immediately with Chinese mustard, hoisin sauce, sweet and sour sauce and additional soy sauce if desired.

Number of Servings: 16

Recipe submitted by SparkPeople user LADYPHOENIX61.

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