These healthy spring rolls are one for the books, the sauce complements every ingredient so well- it’s hard to believe they’re healthy!
Healthy Spring Rolls
Votes: 1
Rating: 5
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Print Recipe
Print Shopping List
Instructions
to make the sauce:
- Add all of the ingredients to a high speed blender, and blend until creamy and smooth.
for the noodles:
- Follow the instructions on package, and cook until almost ready, then strain and rinse with cold water (so the noodles do not stick).
the turkey & rest of cooked filling:
- In a large skillet, heat olive oil and cook the turkey until fully cooked through.
- Add the carrots and red pepper, cook until slightly softened.
- Add 1/2 cup of sauce, 1 cup of spinach, and the noodles, then simmer for 5-10 minutes.
for the wrap:
- Soak one rice wrap in warm water for 5 seconds on each side, then put on to a flat plate.
- Put on about 1/2 - 3/4 cup of the filling on one end of the wrap, leaving about 1 inch on either side (so you can still roll).
- Layer some of the cucumber, the fresh spinach, and sprouts on top of the filling.
- Fold up both sides, and roll like a taco.
- Use the extra sauce for dipping purposes!
|
Healthy Spring Rolls
Votes: 1
Rating: 5
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Print Recipe
Print Shopping List
Instructions
to make the sauce: - Add all of the ingredients to a high speed blender, and blend until creamy and smooth.
for the noodles: - Follow the instructions on package, and cook until almost ready, then strain and rinse with cold water (so the noodles do not stick).
the turkey & rest of cooked filling: - In a large skillet, heat olive oil and cook the turkey until fully cooked through.
- Add the carrots and red pepper, cook until slightly softened.
- Add 1/2 cup of sauce, 1 cup of spinach, and the noodles, then simmer for 5-10 minutes.
for the wrap: - Soak one rice wrap in warm water for 5 seconds on each side, then put on to a flat plate.
- Put on about 1/2 - 3/4 cup of the filling on one end of the wrap, leaving about 1 inch on either side (so you can still roll).
- Layer some of the cucumber, the fresh spinach, and sprouts on top of the filling.
- Fold up both sides, and roll like a taco.
- Use the extra sauce for dipping purposes!
|
Recipe Notes
Be adventurous: add cucumber, tomatoes, toasted nuts or even rice!
To make this recipe vegan: opt out the turkey for tofu.
Recipe adapted from: Meghan Telpner: Pad Thai Rice Wraps