Asian Spring Rolls

a basic mixture for inside of a spring roll also good for egg rolls
45 Minutes to Prepare and Cook
Asian | Asian Appetizer | Side Dish

14 Spring Roll Skins
18 tsp of Vegan Becel – Oil
227 grams of extra lean Ground Turkey
7 large Shrimp, minced
8 Scallions, finely chopped
1/2 cup of shredded Bamboo shoots
4 Water Chestnuts, thinly sliced
5 slices of Ginger Root, minced
2 cups of Bean sprouts
1.5 tsp of GF Soy Sauce
1 large Egg, lightly beaten

Oil for deep frying

Heat two tbsp of oil in a wok or large skillet

Add the ground turkey and stir-fry for about 2 minutes until all traces of pink are gone then add the shrimp and stir-fry for about 45 seconds, till cooked.

Remove turkey and shrimp from pan and add the remaining oil, when it is very hot add the scallions, bamboo shoots water chestnuts and bean sprouts and stir-fry about 45 seconds, until cooked.

Put the turkey and shrimp into a bowl and stir in the soy sauce, mix till well coated, then transfer the mixture to a colander to drain and cool completely.

Once cool divide the mixture into 14 equal parts.

Place one portion of the filling slightly off center of each spring roll skin.

Roll the skin once to enclose the filling and tuck the sides in neatly, brush the unstuffed portion of the skin with beaten egg and continue rolling the skin.

Place the rolls on a plate with the sealed edge down, heat the oil for deep frying to 375F

Add the spring rolls a few at a time and fry for 3 to 4 minutes, turning them to brown evenly.

Drain on paper towels and serve warm.

NOTE: This recipe is aimed at being an occasional treat as part of a healthy meal.

The oil for deep frying has not been calculated thus the info for this will be slightly off because I do not know how much oil the item will absorb, as an alternative you can bake the spring rolls in the oven at 400F for about 60 minutes turning every 15 minutes (you are trying to cook them evenly as possible).

Nutrition Information
Servings Per Recipe: 1
Serving Size: 1 serving
Amount Per Serving
Calories 202.8
Total Fat 11.2 g
Saturated Fat 1.8 g
Polyunsaturated Fat 3.8 g
Monounsaturated Fat 5.1 g
Cholesterol 67.4 mg
Sodium 72.3 mg
Potassium 152.8 mg
Total Carbohydrate 16.4 g
Dietary Fiber 1.2 g
Sugars 1.2 g
Protein 9.1 g
Vitamin A 3.2 %
Vitamin B-12 3.4 %
Vitamin B-6 5.9 %
Vitamin C 3.4 %
Vitamin D 1.4 %
Vitamin E 27.2 %
Calcium 2.0 %
Copper 3.8 %
Folate 11.4 %
Iron 8.6 %
Magnesium 3.2 %
Manganese 8.5 %
Niacin 10.2 %
Pantothenic Acid 3.8 %
Phosphorus 8.3 %
Riboflavin 11.0 %
Selenium 23.7 %
Thiamin 11.6 %
Zinc 5.7 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.



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