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Turkey Spring Rolls

Orange Icon  Turkey Spring Rolls

Orange Icon  Turkey Spring Rolls

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Submitted by: Kimmi

Prep Time: 30 Minutes

Cook Time: 30 Minutes

Servings: 4

I know technically spring rolls aren't supposed to have meat in them... but since when did I ever follow the rules?

  • 1 tbs. coconut oil, raw, extra-virgin, organic
  • 1 c. carrot, fresh, organic
  • 1 c. mushrooms, white, organic
  • 1/2 c. green onion, fresh, organic
  • 1 c. bok choy, baby, fresh, organic
  • 1 tbs. ginger, fresh, organic
  • 2 tbs. garlic, fresh, organic
  • 1 lbs. turkey, ground, grass-fed or pastured, organic
  • 1 egg, omega-3, cage-free, organic
  • 1 tbs. vinegar, rice, organic
  • 3 tbs. soy sauce, wheat-free, organic
  • 8 rice paper, organic

Heat oven to 400ºF in a medium skillet, add a tablespoon of coconut oil and add finely chopped carrots, grated ginger, and chopped garlic and cook until soft, about 3-4 minutes. Add in the finely chopped mushrooms, chopped green onions, and chopped bok choy. Cook an additional 2 minutes and set aside. In a bowl, combine ground turkey, egg, vinegar, and soy sauce. Use your hands to mix well. Add the turkey mixture to a skillet and cook through until turkey is no longer pink and crumbles into small pieces. Add the veggies to the meat mixture and cook for an additional minute. Remove from heat and let cool until mixture is easy to work with. Lay out each rice paper wrap and add 1/2 cup of the meat mixture in the middle. Fold over the sides and roll up to make a "spring roll." Transfer each roll to a baking sheet lined with parchment paper. I oiled my paper with coconut oil first. When all 8 of your rolls are on the cookie sheet brush each one generously with melted coconut oil. Place in oven for 30 minutes, flipping halfway through. One serving is 2 spring rolls.