Ground Turkey Chinese Spring Rolls Recipes

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.

AUTHENTIC CHINESE SPRING ROLLS

Steps:

• Mix marinade ingredients well. Add pork. Mix well and marinate at room temperature for about 20 minutes.
• Saute cabbage and carrots in 1 - 2 tablespoons vegetable oil in wok until crisp-tender. Alternately, steam vegetables in a bamboo steamer until crisp-tender (about 5 minutes). Spread out on a cookie sheet or jellyroll pan and put in refrigerator (or freezer, if you're in a hurry) until thoroughly cold. Saute meat in wok in 1 - 2 tablespoons vegetable oil until no longer pink. Continue to saute until all moisture/juices have evaporated. Meat should appear dry. Spread out on another cookie sheet or jellyroll pan and put in refrigerator (or freezer, if you're in a hurry) until thoroughly cold. Stir together cooled meat, binder mixture, cooled cabbage and carrots, bamboo shoots, mushrooms and green onions. Mix well. Make sure filling is cool to the touch.
• Combine sealer ingredients and mix until smooth. Place one wrapper on the counter with a point facing toward you, so the wrapper looks diamond-shaped, not square. Place a small amount of filling, about 1/4 cup, about 1/3 of the way up on on the wrapper. roll the wrapper tightly, tucking in the sides, to form a narrow finished roll about 1/2 to 2/3 inch in diameter. Seal the roll by brushing the triangle end flap with sealer for about the last 1-1/2 to 2 inches. Keep finished rolls under a damp towel or a couple of damp paper towels. Can be refrigerated or frozen at the point. For long term storage in freezer, put rolls in plastic bags.
• To make the dipping sauce, combine all ingredients and stir well. To make the alternate dipping sauce, combine all ingredients in a small sauce pan. Simmer 5 minutes, stirring until smooth. Strain and cool.
• Heat 1 quart vegetable oil in wok to about 350 degrees. Add rolls one at a time. Do not crowd. Cook in batches of 8 to 10 until deep golden brown. Drain on paper towels. Regulate heat as necessary to maintain temperature. Don't let temperature go over 375 degrees. Cut in half diagonally and serve warm with a Chinese mustard for dipping and one of the soy-sauce based dipping sauces listed above. Cutting the rolls in half diagonally facilitates absorption of the sauce into the filling when the roll is dipped. Also, it makes the rolls go farther and be easier for people to handle at a party, etc. Cooled rolls can be reheated at 350 degrees for 10 minutes, wrapped in foil.

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.

THAI CHICKEN SPRING ROLLS

Steps:

• Combine 1 cup peanut sauce, ginger, garlic, and 1 teaspoon soy sauce in a bowl. Add the chicken and mix until the chicken is coated. Place in refrigerator to marinate for 30 minutes.
• Heat 1 teaspoon peanut oil in a wok or skillet over medium heat. Cook the snow peas, bean sprouts and green onion in the oil until heated but still crisp, 3 to 4 minutes. Transfer to a large bowl. Mix in the watercress and cilantro. Use a vegetable peeler to have long slices of carrot into the watercress mixture. Drizzle 1 teaspoon soy sauce into the watercress mixture; toss to coat.
• Heat 1 teaspoon of oil to the wok or skillet. Cook the marinated chicken until no longer pink inside, about 10 minutes.
• Fill a large bowl with hot water. Dip wrappers one at a time into the water for about 2 seconds each. As wrappers are removed from the water, fill each with 2 large spoonfuls of the chicken and a small handful of the watercress mixture. Fold in two opposite ends of the wrapper to meet the filling. Then fold the bottom of the wrapper over the top of the filling and roll. Serve with 1/2 cup peanut sauce for dipping.

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.