I’ve been looking for some recipes that I can create in mass and then refrigerate in individual containers for lunches throughout the week. To serve this purpose the recipes not only have to be good enough that I want to re-eat it for 3 or 4 days at a time, but they need to be easy enough to make a large batch without too much time in the kitchen. This recipe meets both of those criteria (I tested it out this week) and I’m already looking forward to making these spring rolls again.
Ingredients for 4 servings (~12 spring rolls, 3 rolls per serving):
- 1 lb lean ground turkey
- 2-3 cloves fresh garlic, minced
- 12 egg roll or spring roll wraps
- 3-5 cups raw spinach (I like a lot and it wilts down a lot)
- 1/4 C broccoli slaw (found in the pre-cut veggie section at your grocer)
- Soy sauce, chili pepper powder, cumin
- Pre-heat oven to 400*
- Heat a skillet over medium/high heat and cook turkey with spices (I used ~1 Tbsp soy sauce, 1/2 Tbsp chili pepper powder, 1/4 Tbsp cumin). My rolls turned out pretty spicy so dial down the chili powder to make them milder.
- When meat is about 50% done, add spinach and cook until wilted and turkey is cooked through
- On one spring roll wrap, add a few spoonfuls of the meat/spinach mixture and a pinch of broccoli slaw
- Roll the spring roll half way, fold in the sides of the roll then continue rolling until all the ingredients are fully enclosed.
- Place spring roll seam side down on a foiled and greased cookie sheet
- Repeat filling rolls until all meat mixture is used
- Spray tops of spring rolls lightly with olive oil spray
- Bake for 12-15 minutes or until golden brown
We ate the spring rolls with sautéed cabbage and black eyed peas.
Approximate macros for 3 spring rolls: 300 calories, 25g carbs, 1g sugar, 8g fat, 26 protein
Macronutrient breakdown: 36% carbs, 27% fat, 37% protein
**Derived from original recipe on Fit Men Cook Instagram