YES! I figured out how to BAKE spring rolls, so no more frying them up, woohoo! These ground turkey spring rolls are super delicious!!
- 1 pound ground turkey
- 1 tablespoon pickled ginger, minced
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon chili powder
- 1/4 teaspoon white pepper
- 1/3 large cabbage, shredded
- 5 medium sized carrots, shredded
- rice paper
- extra light olive oil (just enough to brush the tops of the rolls)
- Brown the meat in LARGE skillet, cabbage and carrots will be added later.
- While meat is being browned, shred the cabbage and carrots, set aside in a bowl. *don't forget to check the meat on the stove*
- Mince the ginger and mix it with ground cinnamon, nutmeg, chili powder and white vinegar. Add spice mixture to meat.
- Once the meat has fully browned and the aroma of the spices is in the air, lower the heat to medium and add the cabbage and carrots. Cook about another 10 minutes, stirring often.
- Remove from heat and place in a bowl.
- Preheat oven to 350F (oven should reach temperature by the time all the rolls are made)
- Get out rice paper. Wet rice paper thoroughly and gently dry each side with a paper towel or clean cloth (simply lay the rice paper on the cloth and pat it, flip and do the same).
- Move rice paper to a smooth surface (cutting boards work great) and add about two heaping tablespoons full of turkey and veggie filling.
- Roll up the rice paper, tucking the edges, like making a small burrito.
- Place on a baking sheet.
- Repeat until all the filling is gone.
- Lightly brush each spring roll with extra light olive oil.
- Bake at 350F for about 20 to 25 minutes, watching carefully to ensure the rolls don't burn.
Yes, ground turkey spring rolls with NO added sugar or salt!
Absolutely love it! I was so excited after tasting this delightful mixture of ingredients! Pickled ginger, cinnamon, nutmeg, chili powder and white pepper make an excellently flavorful dish!
Baked spring rolls? Awesome!
Right? So exciting! In general, I am not the biggest fan of having to fry things, as I prefer to use as little butter (ghee, clarified butter, etc.) as possible. Not to mention frying things can take quite a bit of time (no, I do not own a deep fryer, haha). Being able to just pop something in the oven and walk away for 20 minutes is much nicer than having to stand over a skillet for the same amount of time, or more, depending on how large the skillet is! I was also very happy that these ground turkey spring rolls were just as good as any fried spring rolls! Tasty and healthy!
Is rice paper always this difficult to work with?
No… and yes. Rice paper can be a bit of a pain sometimes. I’ve found it’s easiest when I wet it right before use… I set out a pie pan with about an inch of water in it for easy dipping, soak each piece right before use, set it on a paper towel and push on one side, flip and push on the other, then lay it on a cutting board, add ingredients, and roll it up. The rice paper I’ve been using seems to get a bit too sticky if I don’t dry it a little on a paper towel before attempting to roll anything up in it. Of course, if it’s not fully wet prior to rolling, it will crack. It’s a bit of a learning process, but I only messed up a few rolls my first time using rice paper, and now I’m able to make all my rolls pretty much the same thickness and length without much trouble. It just takes practice!