Appetizers / Soups / Salads

Crispy Baked Spring Rolls takes several minutes to prepare.

Crispy Baked Spring Rolls takes 25 minutes to cook.

Crispy Baked Spring Rolls makes 45 servings.

The ingredients for Crispy Baked Spring Rolls are:

20 oz lean ground turkey (Jenny O was used for this recipe)
1 large onion finely chopped
2 Cups finely chopped celery
1/2 to 1 head approx 6 cups thinly shredded cabbage (mandolin slicer comes in handy)
4 large carrots shredded into long thing strips ( use a peeler/shredder tool if you have one),
Lungow Verimicelle noodles (or any thin clear bean thread noodles) soaked in warm water, enough to equal at least 3 cups after soaking (package sizes vary)
1/2 cup of low sodium soy sauce. I like to use low sodium Tamari, use more or less, season to taste.
2 Tbs grapeseed, canola or extra virgin olive oil
1 egg white
1 package thawed Thai Spring roll pastry sheets (45 ct) You can find this item in the freezer section of most grocery stores or Asian markets (follow package directions for thawing and separating)

Here is how you make Crispy Baked Spring Rolls:

Saute ground turkey until browned, may use 1 Tbs of oil. While turkey is cooking, soak noodles in warm water for 5-10 minutes, drain noodles in colander. Separate spring roll sheets by carefully pulling them apart, lay on top of each other on a flat surface or large plate and cover with a clean damp kitchen towel. When meat is cool enough to mix with your hands, transfer to an extra large bowl Add raw celery, onion, shredded carrots, shredded cabbage and drained noodles. Mix all ingredients, blending well, add soy sauce, salt and pepper to taste. Do not over mix. Take one spring roll at a time, lay on a flat surface with one corner facing you. Take a few pinches of filling mixture, approximately 4-5 Tbsp. ( use your judgment, amount will vary, you do not want to put to much filling in the spring roll or it will break apart during cooking process) Lift the corner facing you, fold away from you over the filling as if you are tucking it tightly under the filling. Give it one full roll then fold in the two side corners, dip your fingers into the egg white and dab onto the flat exposed sides and corner. Continue to roll to the corner away from you, try to keep the roll tight without tearing wraps. Continue with remaining spring roll sheets until filling runs out. If you have la little left over filling, freeze it for use in another recipe like soup or stir fry. To save calories, rather than deep frying, I brush the entire spring roll, lightly, with the oil including the ends. Place rolls ( as many as you intend to make) on a wire cooking rack placed on a foil lined cookie sheet This allows the heat circulate and cook the rolls evenly and crisp. Bake at 400 degrees for 20-25 minutes. Allow to cool, cut in half and serve with your favorite Asian dipping sauces. I love the hot and sweet Thai chili sauce. Makes approx. 45 spring rolls. Nutritional information is per spring roll. TIP: Freeze spring rolls you will not use right away. I put 6 rolls each in separate freezer bags and I have spring rolls when I'm ready for more later. To thaw, hit bag of frozen spring rolls on a counter top to separate them while thawing, otherwise the rolls will stick to each other creating holes or tears in the wraps when pulled apart. Number of Servings: 45Recipe submitted by SparkPeople user TAMINATOR327.

The nutritional information for Crispy Baked Spring Rolls is:

• Servings Per Recipe: 45
• Amount Per Serving
• Calories: 89.4

• Total Fat: 2.6 g
• Cholesterol: 8.9 mg
• Sodium: 177.5 mg
• Total Carbs: 12.9 g
• Dietary Fiber: 0.8 g
• Protein: 4.1 g