Ground Turkey Chinese Spring Rolls
Submitted by sharmiemma
Baked turkey spring rolls swap the deep-fryer for phyllo dough and the oven, with ground turkey, bok choy, ginger, and scallions wrapped into crisp golden rolls. Lighter take on takeout classic.
YIELD
1 batchPREP
20 minCOOK
25 minREADY
1 hrsThese are lightened-up spring rolls that ditch the deep fryer and use phyllo dough instead of traditional wrappers. Sprayed with nonstick cooking spray and baked at 400°F (205°C), the rolls come out shatteringly crisp without any frying mess.
The filling builds quick: ground turkey browned with pressed garlic and minced fresh ginger, then tossed off-heat with chopped bok choy, scallions, soy sauce, dry sherry, and a teaspoon of sesame oil. The bok choy goes in raw and wilts in the residual heat of the meat, keeping the texture crisp instead of soggy.
Phyllo handling intimidates home cooks but is forgiving here. Stack the sheets, cut into rectangles, and work one piece at a time. A spray of cooking oil on each rectangle replaces the brushing-with-butter step that traditional pastry recipes demand. If a sheet tears as you roll, no problem. The roll holds the filling regardless.
Serve with sweet chili sauce, hoisin, or soy-vinegar dip.
Pro Tips
- Drain the cooked turkey thoroughly. Any leftover grease will soak the phyllo and make soggy rolls.
- Keep the unrolled phyllo covered with a damp towel as you work. It dries out and cracks within minutes when exposed to air.
- Place rolls seam-side down on the baking sheet. The weight seals them shut as they bake.
- Spray both the baking sheet AND the tops of the rolls. The double oil-spray creates the crisp golden surface.
Variations
- Add ½ cup shredded carrots or a handful of bean sprouts to the filling for more crunch.
- Swap ground turkey for ground chicken, pork, or crumbled tofu.
- Mix a teaspoon of hoisin or oyster sauce into the filling for deeper umami.
Ingredients
Directions
Preheat oven to 400℉ (200℃).
In medium non-stick skillet, over medium high heat, cook and stir turkey, garlic and ginger 4 to 5 minutes or until turkey is no longer pink.
Drain thoroughly.
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 rectangles.
Work with one rectangle of phyllo at a time.
Coat rectangle of phyllo with nonstick cooking spray.
On counter arrange phyllo sheet to that 7 inch side is parallel to counter edge.
Place ¼ 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 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.
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