This was delicious! The boyfriend liked it too - will definitely make again. I would have given 5 stars, but rolling spring rolls is an art, and I am NOT proficient. They didn't look pretty, but they tasted great!
Thai seasoning blend is packed with flavor, but isn't spicy. Look for it in the Asian section of your supermarket. Prepare the filling ahead, if desired, but assemble the rolls just before serving.
Prep: 10 minutes; Cook: 5 minutes
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- Calories: 263
- Calories from fat: 30%
- Fat: 9g
- Saturated fat: 2g
- Monounsaturated fat: 4.5g
- Polyunsaturated fat: 2.3g
- Protein: 24.5g
- Carbohydrate: 20.8g
- Fiber: 0.4g
- Cholesterol: 65mg
- Iron: 2.3mg
- Sodium: 589mg
- Calcium: 9mg
- Cooking spray
- 3/4 pound ground turkey
- 1/2 teaspoon salt-free Thai seasoning blend (such as Frontier)
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon salt
- 3/4 cup cabbage-and-carrot coleslaw
- 6 (8-inch) round sheets rice paper
- 12 basil leaves
- 6 tablespoons light sesame-ginger dressing (such as Newman's Own)
- 1. Heat a large nonstick skillet over medium-high heat. Coat with cooking spray. Add turkey and next 3 ingredients; cook 5 minutes or until done. Combine turkey mixture and coleslaw in a medium bowl.
- 2. Add hot water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish; let stand 30 seconds or just until soft. Place sheet on a flat surface. Arrange 2 basil leaves on top third of sheet. Arrange 1/3 cup turkey mixture on bottom third of sheet. Folding sides of sheet over filling and starting with filled side, roll up jelly-roll fashion. Gently press seam to seal. Place roll, seam side down, on a serving platter (cover to keep from drying).
- 3. Repeat procedure with remaining sheets, basil, and turkey mixture. Slice each roll in half diagonally. Serve rolls with dressing as a dipping sauce.
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