Turkey Spring Rolls

Wrap up these spring rolls for a surprisingly healthy appetizers for family and friends during your upcoming holiday parties.

Makes 8 spring rolls

INGREDIENTS

1 tsp oil

1/4 lb ground turkey

1/3 cup red pepper diced

1/3 cup water chestnuts diced

1/3 cup carrot finely shredded

1/3 cup green onion minced

1 tbsp fresh coriander finely chopped

1 tbsp hoisin sauce

1 tsp sesame oil

1/2 tsp chili garlic paste

5 1/4 inch egg roll wraps

1 tbsp flour

2 tbsp (25 mL) water

DIRECTIONS

ONE: In large skillet, over medium heat, heat oil. Stir in turkey; cook stirring frequently, breaking up, with spoon, until no longer pink. Remove from heat and stir in red pepper, water chestnuts, carrot, onion, coriander, hoisin sauce, sesame oil and chili garlic paste until well combined; let cool.

TWO: In small bowl mix together flour and water until smooth. With one point towards you, place 3 tbsp along centre of each eggroll wrap. Brush over edges of point that is away from you with flour water glue. Fold bottom point snugly over filling, fold in sides and roll over top point, pressing to seal; repeat. (May be wrapped with plastic wrap and refrigerated for up to 4 hours.)

THREE: Heat a little oil in skillet over medium heat. Add rolls and cook 1 minute on all sides until golden; drain on paper towel. Serve with hoisin or soy sauce for dipping.