Thai Spring Rolls

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 135.3
  • Total Fat: 1.8 g
  • Cholesterol: 14.7 mg
  • Sodium: 313.6 mg
  • Total Carbs: 22.5 g
  • Dietary Fiber: 1.2 g
  • Protein: 6.7 g

View full nutritional breakdown of Thai Spring Rolls calories by ingredient
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Ground turkey instead of pork is used to make delicious spring rolls Ground turkey instead of pork is used to make delicious spring rolls
Number of Servings: 24


    24 spring roll wrappers
    5 Chinese mushrooms (I like shitake), chopped fine
    2 oz Cellophane noodles
    2 garlic cloves, minced
    1 fresh red chilies (optional), chopped fine
    1/2 pound of ground turkey
    6 raw medium shrimp, chopped finely
    2 tbsp fish sauce
    1 tsp sugar
    2oz canned bamboo, drained and chopped fine
    2/3 cup bean sprouts
    2 spring onions chopped fine
    1 tbsp chopped fresh cilantro (coriancer)
    ground black pepper, to taste


Boil the kettle. Put the noodles in a bowl and pour the boiling water over, soak for 10 minutes, drain and snip into 2" lengths.

Heat a little oil in a frying pan. Cook garlic and chilies for a few minutes, then add ground turkey, when it starts to brown add the shrimp.

When the meats are cooked add the mushrooms, noodles, fish sauce and sugar, season with pepper to taste.

Put mixture into a big bowl. Add grated carrots, bamboo, beansprouts, spring onion and cilantro, mix well.

Put a spoonful of meat/veggie mix into the middle of a wrapper. Fold in the top and bottom ends, then roll. Use a little water on a brush to seal.

Heat oil to 375F, fry springrolls until golden brown.

Makes 24 spring rolls.

Number of Servings: 24

Recipe submitted by SparkPeople user THALIA_82.

TAGS:  Poultry |

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