Best spring roll ever.
No buckets of grease and oil either.
Not the biggest fan of the traditional spring rolls, plus they’re usually too oily for my stomach to handle.
- 1 pkg ground turkey
- 3 cups finely shredded cabbage
- 1 cup finely shredded carrot
- 1 onion, diced
- 1 tablespoon dried parsley
- 1 teaspoon sesame oil
- 1 tablespoon oyster sauce
- 3/4 teaspoon ginger powder
- 2 clove garlic, minced
- 2 teaspoons sweet chile sauce
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tbsp water
- 36 (7 inch square) spring roll wrappers (will probably need more)
- Preheat oven to 425 degrees F (220 degrees C) on convection setting.
- Cook turkey and onion over medium high heat until evenly brown.
- Add cabbage and cook until soft/ wilted. Add all of the other ingredients into pot.
- Place approximately 1 tablespoon of the pork mixture in the center of spring roll wrappers. Roll wrappers around the mixture, folding edges inward to close. Moisten fingers in the cornstarch and water mixture, and brush wrapper seams to seal.
- Arrange spring rolls in a single layer on a baking rack. Spray with cooking oil. Bake in the preheated oven 20 minutes, until hot and lightly browned. For crispier spring rolls, turn after 10 minutes and spray other side.
These were really good, but not going to lie… they were super tedious. I got fed up after 36 rolls… they were tiny little things. Instead, I mixed the rest of the filling with udon.
All I can say is yum yum yum. Crisp and crunchy on the outside and they weren’t greasy at all. I think the fams were very impressed that healthy could taste so good.