A plate of crispy spring rolls topped with sesame seeds, served with a side of soy sauce. The rolls are filled with a vegetable mixture including carrots and cabbage.

Spring Rolls with Turkey and Vegetables

Name: Spring Rolls with Turkey and Vegetables
Total time: 40 min
Yield: 6 Portions
Ingredients: 100g bell pepper; 100g carrot; 50g onion; 150g cabbage; 150g ground turkey; 1tsp Garlic Granules; 0.5tsp Paprika, Smoked; 1tbsp soy sauce; 1tbsp sesame oil; 4 (or up to 6) sheets of filo pastry; 1 egg; Sesame seeds, for sprinkling

35—40 Min

Garlic Granules

Crispy oven-baked filo rolls packed with smoky spiced turkey, cabbage, carrot, and bell pepper - lighter than the deep-fried version, just as satisfying.

Ingredients 6 Portions

100 g bell pepper
100 gcarrot
50 gonion
150 gcabbage
150 gground turkey
1 tspGarlic Granules
0.5 tspPaprika, Smoked
1 tbspsoy sauce
1 tbspsesame oil
4 (or up to 6) sheets of filo pastry
1 egg
Sesame seeds, for sprinkling

Preparation

1
Preheat the oven to 200 °C. Grate the carrot using a cheese grater, and slice the cabbage, bell pepper and onion thinly using a mandoline or a knife. Transfer the vegetables to a bowl, then add the turkey and seasonings and mix well.
2
Cut the filo pastry sheets into 4 pieces. Turn each piece into a diamond shape and place 1–2 tablespoons of filling near one end. Brush the edges with beaten egg, fold in three sides and roll up tightly. Repeat with the remaining ingredients.
3
Transfer the rolls to a baking tray, brush them with a little oil and sprinkle with sesame seeds. Place in the oven and bake for 15–20 minutes, or until golden brown. Remove from the oven, leave to cool briefly and serve with a dipping sauce of your choice.