“I love Spring Rolls but I hate deep frying! These are just as tasty as fried and definitely much lower in fat, although I don't think they would qualify as a really low fat recipe. Spring roll wrappers can be found in the freezer or refrigerator at any good Chinese or Vietnamese grocery store.”
READY IN:
1hr 15mins
YIELD:
20 large spring rolls
UNITS:
US

Ingredients Nutrition

  • 20 large spring roll wrappers
  • 6 cups finely shredded cabbage
  • 2 large carrots, peeled and grated
  • 1 lb lean ground turkey or 1 lb ground lean pork
  • 2 tablespoons peeled minced fresh ginger
  • 1 tablespoon toasted sesame oil
  • 12 teaspoon salt
  • vegetable oil, for brushing

Directions

  1. Prepare the cabbage and carrots and set them aside.
  2. Fry the meat until just done with the ginger, salt and sesame oil.
  3. Lift from the pan and put in a large bowl.
  4. 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.
  5. Mix with the meat.
  6. 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.
  7. Fold in the side corners, then roll up to make a neat tube.
  8. Repeat 19 more times.
  9. Lay the finished spring rolls on a lightly oiled cookie tray.
  10. Bake at 350°F for about 30 minutes, until golden brown.
  11. Serve hot with plum sauce.

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