Quite a dietary dish for lovers of spring rolls – rice paper rolls with a variety of fillings. Crispy vegetables and tender, juicy turkey are great snack options. And for those who are trying to eat healthily, these spring rolls with turkey can be a complete meal.
Ingredients
Rice paper – 12 pcs.
Turkey fillet – 300 g
Carrots – 100 g
Celery (stem) – 100 g
Peking cabbage – 100 g
Sesame – 1 tbsp
Vegetable oil – 1 tbsp
For filing:
Soy sauce – 50 ml
Chili pepper – 5 g
Sesame seeds – 1 pinch
Directions
Prepare products for turkey spring rolls.
Season the turkey fillet with salt, pepper and sprinkle with vegetable oil. Fry the turkey fillet in a grill pan for 4-5 minutes on each side. Try not to overcook the fillet, it should remain juicy and pinkish on the inside.
Let the fillet cool and cut it across the fibers into small thin plates.
Chop the Peking cabbage finely with a knife. Carrots can be cut into thin strips or grated for Korean carrots. Cut the celery stalk into rings.
Let’s prepare one plate of water and one plate in order to roll the rolls on it. Submerge a sheet of rice paper in water for 1 minute to soften. We transfer it to another plate.
We spread the filling on one edge of the sheet in the following sequence: carrots, celery, turkey fillets, Chinese cabbage, sesame seeds.
We wrap the filling in rice paper, first from one edge, then fold the side edges of the rice paper inward and then twist the roll. We do this with all the rice paper sheets and filling.
Serve ready-made spring rolls with turkey with soy sauce.
Enjoy your meal!
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Ingredients
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