Turkey Spring Rolls
Number of servings : Prep time: Cooking time: Type of meal : | Side Dishes | Side Dishes Special diet
Number of servings :
Prep time:
Cooking time:
Type of meal : | Side Dishes | Side Dishes
Special diet :
Ingredients
1 oz (30 g) dried Shitaki mushrooms
3 tbsp (50 mL) peanut oil
1 lb (500 g) turkey fillets, cut in narrow strips
1 tsp (5 mL) minced fresh cilantro (optional)
4 green onions, sliced
24 snow peas, cut in strips
1 tsp (5 mL) light soy sauce
2 tsp (10 mL) oyster sauce
2 tbsp (25 mL) sherry
1 tsp (5 mL) sugar
1 tbsp (15 mL) minced ginger root
8 spring roll wrappers
1 egg
1 tbsp (15 mL) water
Oil for deep frying
Fresh Chinese parsley
Cilantro (optional)
Directions
Soak dried mushrooms in hot water for 30 minutes; drain, squeezing out excess moisture, and slice. In a large skillet heat peanut oil over medium-high heat; add turkey strips and sauté until colour changes; add coriander if desired, onions, snow peas, soy sauce, oyster sauce, sherry, sugar, ginger, and soaked mushrooms. Sauté 2-3 minutes; set aside to cool.
Spoon mixture evenly across a corner of each spring roll wrapper. Beat egg with water; brush evenly on edges of wrappers. Carefully roll wrappers around the filling, folding in the corners; press to seal points. Heat oil to 375°F (190°C) and fry a few rolls at a time until golden brown. Serve with plum sauce and garnish with parsley or cilantro if desired.
Makes 8 as an appetizer, or 4 as a light meal.
Serving suggestion: Serve with a salad of julienned, sweet coloured peppers and bean sprouts tossed with soy and sherry dressing and serve on greens. Sprinkle with toasted sesame seeds.
Nutritional information:
Imported on 2011-01-20 16:41:26 — Original ID:573
