Ground Turkey Chinese Spring Rolls Food

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.

SPRING ROLLS

Steps:

• Soak the vermicelli 30 minutes in warm water; drain.
• In a large bowl, mix the vermicelli, eggs, onion, mushrooms, shrimp, pork, vegetable oil, carrot, crabmeat, bean sprouts, pepper, soy sauce, fish sauce and garlic.
• One by one, moisten the rice wrappers with a damp tea towel and fill with 2 to 3 tablespoons of the vermicelli mixture. Roll the wrappers, and allow them to set for 30 minutes.
• In a large saucepan, heat the oil to 375 degrees F (190 degrees C).
• Fry the spring rolls one or two at a time until golden brown, about 3 minutes. Drain on paper towels.

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.

CHINESE SPRING ROLLS

Steps:

• Mix the pork with the marinade ingredients and set aside for about 30 minutes. In the meantime, prepare the rest of the ingredients. Cut all of the vegetables to approximately the same size. You want everything the same size so each ingredient blends together.
• Brown the pork over high heat in 2 tablespoons of oil, and add the garlic, mushrooms and carrots. Stir fry for 30 seconds, and add the bamboo shoots, napa cabbage, and Shaoxing wine. Continue stir-frying for a minute. Adjust the heat to simmer the mixture, as the napa cabbage will release a lot of moisture.
• Stir in the soy sauce, sesame oil, salt, white pepper, and sugar. At this time, you have the option of adding 1/4 cup of the decanted water from soaking the dried mushrooms. It strengthens the mushroom flavor, so this is purely according to your personal preference. You may also have to simmer the filling longer to reduce the additional liquid.
• Continue simmering the filling for another 3 minutes--until the napa cabbage is completely wilted--and stir in the corn starch slurry to thicken. How much slurry you add depends upon the wetness of the filling (this varies if your cabbage had more moisture or if you did add the optional mushroom water), but there should be no standing liquid at all.
• Transfer the filling to a large shallow bowl, and let cool. Place into the refrigerator to cool further-at least one hour. It's best to start with a cold filling for easier wrapping. The key to wrapping spring rolls is making sure that they're tight, yet not overstuffed. It's best to use fresh spring roll wrappers if you can, as freezing the wrappers can result in the spring roll skin being a bit too damp.
• Place the wrapper on a flat surface so that a corner is facing toward you. Use about two spoonfuls of the mixture per spring roll, and spoon it about 2 inches from the corner that is closest to you. Roll it over once, and, like you're making a burrito, fold over both sides. Continue rolling it into a cigar shape. With your fingers, brush a bit of the cornstarch water onto the corner of the wrapper that is farthest from you to seal it.
• In case you're wondering, we did try egg wash instead of the cornstarch mixture to seal the spring roll but the egg wash "stains" the spring roll, so it's best to use the cornstarch mixture.
• Place each roll on a tray. This recipe makes about 18-20 spring rolls. You can also freeze these spring rolls on the tray overnight, and transfer them to a zip-lock bag when they are completely frozen for future use. We usually fry some fresh and freeze the rest, unless we are hosting a party, in which case, these go like hot cakes!
• To fry the spring rolls, fill a small pot (which requires less oil) with oil until it's 2 to 3 inches deep. Heat the oil slowly over medium heat until it reaches 325 degrees. Gently add the spring rolls one at a time, frying in small batches. Carefully roll them in the oil so they cook evenly until golden brown and transfer them to a plate lined with paper towels.
• Prepare the dipping sauce by adding all ingredients to a small sauce pan. Mix and heat until just simmering and pour into a small bowl. Serve the spring rolls hot with the dipping sauce!

GROUND TURKEY CHINESE SPRING ROLLS

Steps:

• 1. Preheat oven to 400.
• 2. In medium nonstick skillet, over medium high heat, cook and stir turkey, garlic and ginger 4 to 5 minutes or until turkey is no longer pink.
• 3. Drain thoroughly.
• 4. In medium bowl, combine turkey mixture, bok choy, onions, soy sauce, sherry and oil.
• 5. On clean, dry counter, layer phyllo sheets into a stack and cut into 2 (18 x 7 inch) rectangles.
• 6. Work with one rectangle of phyllo at a time. (Keep remaining phyllo covered with a damp cloth following package directions.)
• 7. Coat rectangle of phyllo with nonstick cooking spray.
• 8. On counter arrange phyllo sheet to that 7 inch side is parallel to counter edge.
• 9. Place 1/4 cup of turkey mixture in 5 inch strip, 1 inch away from bottom and side edges of phyllo.
• 10. Fold 1 inch bottom edge of phyllo over filling and fold longer edges of phyllo toward center; roll up, jelly roll style.
• 11. Phyllo may break during rolling, but will hold filling once the roll is completed.
• 12. Repeat process with remaining rectangles of phyllo and filling to make remaining spring rolls.
• 13. Place rolls, seam side down, on 2 cookie sheets coated with nonstick cooking spray.
• 14. Coat tops of rolls with nonstick cooking spray.
• 15. Bake 14 to 16 minutes or until all surfaces of rolls are golden brown.

BAKED EGG ROLLS WITH GROUND TURKEY

Steps:

• 1. Heat oven to 400 degrees
• 2. Mix soy sauce with corn starch. Set aside. Spray non-stick skillet or wok with nonstick cooking spray or heat one tablespoon of cooking oil. Over high heat stir-fry 1-2 cloves of garlic and ginger for a few seconds. Add cabbage, bean sprouts, carrots and green onions. Stir fry until cabbage is wilted. Remove vegetables. set aside. Add ground turkey, add remaining garlic and stir fry until no longer pink. Drain off any fat. Add reserved soy sauce/corn starch and the vegetables. Cook 1 minute or so until thickened. Remove from heat and allow to cool a little. Spray cookie sheet with nonstick cooking spray. Turn eggroll wraper so it looks like a diamond. Place 1/4 cup filling just below the center. Fold the lower point of the diamond over the filling tucking it under the filling. Fold the left and right corners over that. Tightly roll the eggroll. Moisten the top corner with a bit of water to prevent it from unrolling. Repeat until you run out of wrappers or filling. NOTE: Keep the eggroll wrappers in their wrapper or cover with a moist kitchen towell so they don't dry out. Should make at least 14 eggrolls. Place eggrolls seam side down on the cookie sheet, they can be close together but not touching. Lightly spray with nonstick cooking spray. Bake 15-20 minutes until golden brown.
• 3. Variation: Replace meat with about 1 cup mixture of mushrooms, more cabbage, bean sprouts and/or carrots. Enjoy!

SPRING ROLL RECIPE

Steps:

• Heat oil in a skillet or wok over high heat. Add garlic, stir quickly, then add pork. Cook, breaking it up as you go, until it turns white.
• Add carrot, bean sprouts, cabbage and mushrooms. Cook for 3 minutes or until vegetables are wilted. Add cornflour, soy sauce and Oyster sauce, cook for 1 minute until the liquid is gone. The Filling should not be watery, it should be kind of sticky (watery filling = soggy spring rolls = ? ).
• Cool Filling (super speedy: spread on tray, refrigerate 5 minutes). (Hot filling = spring rolls burst open = ? )
• Mix cornflour and water in a small bowl (for sealing the rolls).
• Carefully peel off one spring roll wrapper, keep the others covered under a damp tea towel.
• Place the wrapper with the SMOOTH SIDE DOWN (Note 3) in a diamond position. Place a very heaped dessert spoon of filling on the bottom. Roll up halfway, fold sides in, then finish rolling. Use cornflour sludge to seal. (Watch VIDEO below). They should be about 12 cm / 5" long, 2.5cm / 1" wide once wrapped.
• Pour enough oil in a wok or large saucepan (Note 4) so it is double the height of the spring rolls. Heat on medium high until hot - stick a bamboo chopstick or wooden spoon handle in, if rapid bubbles appear, then it's hot enough.
• Carefully place spring rolls in the oil (about 4 - 5 at a time) and cook, turning occasionally, until deep golden - around 1 1/2 - 2 minutes. Transfer to paper towels to drain.
• Repeat with remaining spring rolls. Serve while hot with Sweet and Sour Sauce!
• Place spring rolls on a rack and place the rack on a tray. Spray very generously with oil all over (use canola or other natural oil). Bake at 200C/400F (standard) or 180C/350F (fan / convection) for 20 to 25 minutes until golden and crispy - no need to turn.
• Combine ingredients in a small saucepan over medium heat. Bring to simmer, stirring regularly, then simmer until it thickens to taste (about 3 - 5 minutes).

TURKEY EGG ROLLS

Steps:

• In a large skillet, cook turkey over medium heat until no longer pink; drain. Stir in the coleslaw mix, soy sauce, ginger, onion salt and garlic powder. Place 1/4 cup in the center of each egg roll wrapper. Fold bottom corner over filling; fold sides toward center. Moisten remaining corner of wrapper with water; roll up tightly to seal. Repeat., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, for 3-4 minutes or until golden brown, turning often. Drain on paper towels. Serve with sweet-and-sour sauce.

FAMILY-FAVORITE TURKEY EGG ROLLS

Steps:

• In a large skillet, cook turkey over medium heat until no longer pink; drain. Stir in the coleslaw mix, sesame seeds, soy sauce, Worcestershire sauce, ginger and seasoned salt. Cook for 3-4 minutes or until cabbage is crisp-tender., Place 1/4 cup of turkey mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, for 3-4 minutes or until golden brown, turning often. Drain on paper towels. Serve with sweet-and-sour sauce.

AIR FRYER SPRING ROLLS

Steps:

• Take the spring roll wrappers out of the freezer and allow to come to room temperature for about 30 minutes. Another option is to place frozen spring roll wrappers in the refrigerator to unthaw for about 2 hours. Keep sealed and do not open package or otherwise they will dry out. (If your spring rolls wrappers have been refrigerated and not frozen, you can skip this step)
• Combine the 2 tablespoons of cornstarch with 2 tablespoons of water and stir well to make your cornstarch slurry. Set aside.
• In a medium bowl add your ground pork, chopped shrimp, white pepper and salt, cornstarch, sesame oil and Shaoxing wine. Stir well and set aside to marinate.
• Slice and chop napa cabbage. Finely slice green onions. Grate carrot or finely julienne cut. Cut bean sprouts into thirds. Set aside
• In your wok/frying pan add 1 tablespoon of oil and heat to a medium high heat. Add ginger and garlic until fry until aromatic. Add the shrimp and pork mixture, more Shaoxing wine, sesame oil, white pepper and soy sauce to taste. Stir fry until pork is no longer pink and the shrimp are no longer translucent, about 2 minutes. Add prepared cabbage, carrot, bean sprouts and green onions to cooked shrimp and pork mixture in the wok and cook just until the vegetables start to give out the juice or about 1 to 2 minutes.
• Strain cooked filling mixture in colander/strainer to remove the moisture and press down to remove the excess juice from the mixture. Set aside strained filling mixture to cool. (Save the strained juice for a soup or pitch)
• Remove the spring roll wrappers from the package. Carefully remove slowly and carefully peel away one spring roll wrapper and lie on your clean working surface. Place the rest of the unused spring roll wrappers under a damp clean cloth or tea towel so they do not dry out (very important step). Stir your cornstarch slurry mixture again and have it near you.
• Place the spring roll wrapper with one of the pointed edges towards you, like a diamond. With a brush or your finger paint the outsides with the cornstarch slurry to help the spring roll stick.Place one to two tablespoon of delicious pork, shrimp and veggie filling mixture on to the pointed edge. Then, holding the spring roll firmly but gently, roll the edge over the filling mixture once. With your fingers, dab a little of the cornstarch slurry on each of the edges to help seal the spring roll. (Remember to stir the cornstarch slurry first as the cornstarch has a tendency to fall to the bottom of the bowl.)Fold in the sides and keep the spring roll tight as you gently squeeze and roll away from you.Brush another thin layer of cornstarch slurry on the back half and continue to roll tightly until sealed. Continue the same process with the remaining spring rolls wrappers and filling. (Don't worry if the first few spring rolls you try to roll look like a disaster. Practice makes perfect and you have about another 15 or so spring roll attempts to get it right)
• Preheat your air fryer to 400 degrees F (204 degrees C)
• Spray air fryer basket with a little oil spray. Spray or brush oil on all sides of the prepared spring rolls.
• Place the spring rolls in the air fryer basket making sure they are not touching. Depending on the size and model of your air fryer, you may have to cook your spring rolls in batches.
• Air fry spring rolls between 15 to 17 minutes or until golden brown on all side. Turn spring rolls midway in the cooking process. Allow to cool for a couple of minutes before eating. Enjoy!
• Preheat your oven to 190 degrees C (or 375 degrees F)
• Place seam side down on a baking sheet lined with parchment paper and a little spray oil.
• Spray or brush the spring rolls gently on both sides with a little oil. Bake seam side down for about 10 minutes. After the first 10 minutes turn the spring rolls over and brush on a little more oil and bake for an additional 10-15 minutes or until golden brown and crispy. Allow to cool for a couple of minutes before eating. Enjoy!
• In a small bowl add soy sauce, sesame oil, garlic, ginger, green onion, Chinese black vinegar (optional) and if you like it hot a little chopped bird chili. Mix well and serve as a dipping sauce for spring rolls. Also delicious with a little homemade Garlic Chili Oil, Sriracha sauce or plain.

LIGHTER MINI SPRING ROLLS WITH LIGHTER PLUM SAUCE

Steps:

• PREPARE PLUM SAUCE:.
• In a small saucepan, combine the plums, brown sugar, vinegar, ginger, and garlic.
• Bring to a boil over medium-high heat, stirring constantly.
• Remove from the heat and set aside to cool.
• When cool, remove and discard the ginger.
• PREPARE SPRING ROLLS:.
• Preheat the oven to 375 degrees Fahrenheit. Lightly coat 2 baking sheets with nonstick spray. Coat a nonstick skillet with nonstick spray.
• In a small bowl, stir together the soy sauce and sugar until smooth. Set aside until step 13.
• Set the skillet over medium-high heat.
• Add the cabbage, carrots, celery and garlic and cook, stirring, for 5 minutes, or until crisp tender.
• Remove the vegetables from the skillet and set aside until step 14.
• In the same skillet, cook the ground turkey, stirring, for 5 minutes, or until no longer pink.
• Add the soy sauce mixture to the skillet and stir well.
• Add the cooked vegetables and remove from the heat.
• Arrange the sheets of phyllo dough in one stack. Cut crosswise into 3 strips. Transfer 2 stacks of the strips to waxed paper and cover with plastic wrap to prevent drying out as you work.
• Place 1 strip of phyllo on a work surface and lightly coat with nonstick spray.
• Place 1 tablespoon of filling at the short end of the strip, centering it between the edges.
• Roll up the strip and filling one-third of the way. Fold the right and left sides of the phyllo over the filling and continue rolling to the end.
• Place the roll, seam side down, on a prepared baking sheet.
• Repeat with the remaining phyllo sheets and filling.
• Bake for 15 minutes, or until golden brown.
• Serve hot with the plum sauce.

SPRING ROLLS

Steps:

• Prepare the filling. In a wok, stir-fry each vegetable separately in peanut oil. Season with salt and pepper. Drain and transfer to a mixing bowl. Stir in noodles, mushroom soy sauce, chili paste, sesame oil, and cilantro. Season with salt and pepper. Set aside to cool completely. When cool, blend the filling mixture with the aromatic mixture. When ready to form the spring rolls, squeeze out all the excess liquid.
• Make the spring rolls. Place about 1/2 cup of prepared filling per spring roll wrapper. Roll and seal edges with the egg wash. Repeat the process until all filling is used.
• In a deep pot, with about 4 cups peanut oil heated to 350 degrees F., deep-fry in batches of 4 until golden, about 2 to 3 minutes. Drain on paper towels. Trim off the ends and slice diagonally. Drizzle top with Hot Chinese Mustard Sauce. Serve immediately.
• Prepare the aromatic mixture. In a food processor, combine the ginger, garlic, green onions and red pepper flakes. Turn on machine, slowly add oil and process mixture to a puree. Saute mixture for 1 to 2 minutes. Season with salt, pepper and sugar. Set aside.
• Prepare the Hot Chinese Mustard Sauce. In a bowl, combine all the ingredients except the oil. Stir until well blended. Slowly whisk in the peanut oil until emulsified. Refrigerate, covered until needed.

FRIED SPRING ROLLS

Steps:

• Cook the carrots: In the same skillet used to cook the pork, add 1 1/2 teaspoons of oil, the carrots, and 1/2 teaspoon of salt. Cook, tossing often, until the carrots are just starting to wilt, about 1 minute. Transfer the carrots to the sheet pan with the pork, to let cool.
• Cook the napa cabbage: In the same skillet used to cook the carrots, add 1 tablespoon of oil, the napa cabbage, and the remaining 1/2 teaspoon of salt. Cook, tossing often, until the napa leaves wilt but the ribs still have some bite, 1-2 minutes. Don't overcook the cabbage as it will get soggy. Transfer the cabbage to the second sheet pan and spread to a thin layer to let cool.
• Make the egg wash: In a small bowl whisk together the egg and 1 tablespoon water until thoroughly combined.
• Set up your wrapping station: Place a cutting board directly in front of you. Line two clean sheet pans with parchment paper and set to the side. Transfer half of the filling mixture into a bowl and return the remaining filling to the refrigerator. Open the package of wrappers and cover with plastic wrap or a slightly damp kitchen towel. Set the egg wash and a small brush (unless you're using your finger) and a damp clean kitchen towel by the board.
• Prepare your fry station: Fit a sheet pan with a wire rack or line it with paper towels. Fill a medium Dutch oven or other small wide heavy pot with the remaining oil. Attach a deep-fry thermometer onto the side of the pot. Heat the oil over medium-high heat until the thermometer reads 375°F.