Rice Wrapped Egg Rolls – a delicious recipe with ground turkey, olive oil, shrimp, T, clove garlic, broccoli slaw. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Heat 1/2 t oil over med heat add ground turkey and cook until no longer pink. Remove from heat, transfer to bowl and add shrimp to turkey. To same saute pan add the other 1/2 t oil and flash saute broccoli slaw (just to take out raw broccoli flavor) add garlic, napa cabbage or bokchoy and soy sauce and cook 30 seconds longer. Remove from heat and add to turkey/shrimp mix. Add bean sprouts and cool mixture. Meanwhile soften rice wraps in pan of shallow hot water. Set aside keeping covered with moist towel. Drain turkey mixture and spoon approx 1/2 cup of mixture into center of rice wrapper. Roll like traditional egg roll or burrito and serve. Can serve with a dipping sauce or plain.
471
kcal
Calories
36
g
Fat
6
g
Carbs
33
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 lb ground turkey breast, 1 t olive oil, 1/2 pre cooked shrimp, 2 T low sodium soy sauce, and more.
Yes, Rice Wrapped Egg Rolls falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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