Ground Turkey Chinese Spring Rolls
|Ground turkey||1 Pound|
|Garlic||1 Clove (5 gm), minced (Use Large Cloves)|
|Minced fresh ginger||1 1⁄2 Teaspoon|
|Thinly sliced bok choy||2 Cup (32 tbs)|
|Green onions||1⁄2 Cup (8 tbs), thinly sliced|
|Reduced sodium soy sauce||2 Tablespoon|
|Dry sherry||1 Teaspoon|
|Sesame oil||1 Teaspoon|
|Phyllo pastry sheets||8|
|Non-stick cooking spray||2 Tablespoon|
Preheat oven to 400°F.
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.
In medium bowl combine turkey mixture, bok choy, onions, soy sauce, sherry and oil.
On clean, dry counter, layer phyllo sheets into a stack and cut into 2 (18 x 7 inch) rectangles.
Work with one rectangle of phyllo at a time.
Coat rectangle of phyllo with nonstick cooking spray.
On counter, arrange phyllo sheet so 7-inch side is parallel to counter edge.
Place 1/4 cup of turkey mixture in 5-inch strip, 1 inch away from bottom and side edges of phyllo.
Fold 1-inch bottom edge of phyllo over filling and fold longer edges of phyllo toward center; roll up, jelly-roll style.
Phyllo may break during rolling, but will hold filling once the roll is completed.
Repeat process with remaining rectangles of phyllo and filling to make remaining spring rolls.
Place rolls, seam-side-down, on 2 (10 X 15-inch) cookie sheets coated with nonstick cooking spray.
Coat tops of rolls with nonstick cooking spray.
Bake 14 to 16 minutes or until all surfaces of rolls are golden brown.
Serving size: Complete recipe
Calories 1435 Calories from Fat 628
% Daily Value*
Total Fat 69 g106.8%
Saturated Fat 14.5 g72.3%
Trans Fat 1.2 g
Cholesterol 358.3 mg119.4%
Sodium 2238.7 mg93.3%
Total Carbohydrates 110 g36.6%
Dietary Fiber 5.8 g23%
Sugars 5.6 g
Protein 95 g191%
Vitamin A 118.2% Vitamin C 105.2%
Calcium 26.1% Iron 67.9%
*Based on a 2000 Calorie diet