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Nutrition Facts
Serving Size 1 large spring rolls 84g Recipe makes 20 large spring rolls)
Calories 141
Calories from Fat 27		(19%)
Amount Per Serving		%DV
	Total Fat 3.1g	4%
	Saturated Fat 0.7g	3%
	Monounsaturated Fat 1.0g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.1g
Cholesterol 20mg		6%
Sodium 271mg		11%
Potassium 156mg		4%
Total Carbohydrate 20.5g		6%
	Dietary Fiber 1.3g	5%
	Sugars 1.1g
Protein 7.5g		14%
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Baked Spring Rolls

Recipe #39000 | 1¼ hours | 45 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Jenny Sanders
Sep 2, 2002

I love Spring Rolls but I hate deep frying! These are just as tasty as fried and definitely much lower in fat, although I don't think they would qualify as a really low fat recipe. Spring roll wrappers can be found in the freezer or refrigerator at any good Chinese or Vietnamese grocery store.

20 large spring rolls (change servings and units)

Ingredients

20 large spring roll wrappers
6 cups finely shredded cabbage
2 large carrots, peeled and grated
1 lb lean ground turkey or ground lean pork
2 tablespoons peeled minced fresh ginger
1 tablespoon toasted sesame oil
1/2 teaspoon salt
vegetable oil, for brushing

Directions

1
Prepare the cabbage and carrots and set them aside.
2
Fry the meat until just done with the ginger, salt and sesame oil.
3
Lift from the pan and put in a large bowl.
4
Drain off any excess fat (but don't wash the pan) and saute the shredded cabbage and carrots with a couple tablespoons of water, until just limp and the water is gone.
5
Mix with the meat.
6
Brush each spring roll wrapper with oil, turn over, and put a little- one twentieth to be precise- of the filling in a tube shape diagonally across one quadrant of the wrapper.
7
Fold in the side corners, then roll up to make a neat tube.
8
Repeat 19 more times.
9
Lay the finished spring rolls on a lightly oiled cookie tray.
10
Bake at 350°F for about 30 minutes, until golden brown.
11
Serve hot with plum sauce.

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Featured Reviews for This Recipe

From: padreaming

On Feb 8, 2009

The only reason I am rating these low is because they were baked. Guess that's why were love a Chinese restaurant.

0 people found this review helpful

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From: Chef #568359

On Aug 23, 2007

Absolutely fabulous. Easy to make and wonderful with plum sauce...Chinese Plum Sauce

0 people found this review helpful

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From: Jenny Sanders

On Jul 18, 2003

Since I see some people are having problems with them, I will say a few things about shopping for spring roll wrappers. There are at least two kinds of spring roll wrappers. The ones you want will be either refrigerated or frozen. They will be pale yellow in colour, and may have a slightly spongy texture, as a stack. Individually, they will be very thin. They will be inclined to stick to each other; peel them of by rolling and unrolling the stack of wrappers, this will loosen them. The hard rice kind described by CookbookCarrie are not usually cooked, but soaked and served raw with an assortment of grilled meat or seafood and herbs and vegetables rolled into them. I know it can be hard to find stuff like this because neither the package nor the sales staff are guaranteed to have any English at all. Happy hunting, and have fun.

12 people found this review helpful

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From: jamb

On Oct 3, 2002

This recipe was sent from heaven!!!! I have been looking for something like this and I am just sorry it took me so long to make them. I sauteed a little onion and garlic before adding lean ground turkey. I used cooking spray for oil and ground ginger. I prepared them all and froze half for later. This did turn into a very low fat recipe. I would give this 20 stars for each! Thank you very much for this recipe.

5 people found this review helpful

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