Best Lighter Mini Spring Rolls With Lighter Plum Sauce Recipes

LIGHTER MINI SPRING ROLLS WITH LIGHTER PLUM SAUCE

Steps:

• PREPARE PLUM SAUCE:.
• In a small saucepan, combine the plums, brown sugar, vinegar, ginger, and garlic.
• Bring to a boil over medium-high heat, stirring constantly.
• Remove from the heat and set aside to cool.
• When cool, remove and discard the ginger.
• PREPARE SPRING ROLLS:.
• Preheat the oven to 375 degrees Fahrenheit. Lightly coat 2 baking sheets with nonstick spray. Coat a nonstick skillet with nonstick spray.
• In a small bowl, stir together the soy sauce and sugar until smooth. Set aside until step 13.
• Set the skillet over medium-high heat.
• Add the cabbage, carrots, celery and garlic and cook, stirring, for 5 minutes, or until crisp tender.
• Remove the vegetables from the skillet and set aside until step 14.
• In the same skillet, cook the ground turkey, stirring, for 5 minutes, or until no longer pink.
• Add the soy sauce mixture to the skillet and stir well.
• Add the cooked vegetables and remove from the heat.
• Arrange the sheets of phyllo dough in one stack. Cut crosswise into 3 strips. Transfer 2 stacks of the strips to waxed paper and cover with plastic wrap to prevent drying out as you work.
• Place 1 strip of phyllo on a work surface and lightly coat with nonstick spray.
• Place 1 tablespoon of filling at the short end of the strip, centering it between the edges.
• Roll up the strip and filling one-third of the way. Fold the right and left sides of the phyllo over the filling and continue rolling to the end.
• Place the roll, seam side down, on a prepared baking sheet.
• Repeat with the remaining phyllo sheets and filling.
• Bake for 15 minutes, or until golden brown.
• Serve hot with the plum sauce.

MINI FRIED SHRIMP SPRING ROLLS

Steps:

• Heat sesame oil in a large skillet over medium-high heat. Add shredded cabbage and carrot mixture and cook for 2 minutes. Add mushrooms, shrimp, green onions, and soy sauce; cook for 4 minutes. Remove from heat and stir in hoisin sauce. Let cool for 5 minutes. Fold in bean sprouts.
• Put 1 spring roll wrapper on a work surface with a point facing you, like a diamond. Put about 1 teaspoon of the shrimp mixture in the center of the wrapper. Fold the bottom of the wrapper over the filling. Roll up tightly to keep the spring roll firm. Fold the sides of the wrapper over the filling. Brush the top edge of the wrapper with water. Roll up tightly to the edge; seal. Put finished rolls, seam-side down, on a plate or baking sheet until ready to fry. Repeat with the remaining wrappers and filling.
• Fill a large heavy-bottomed pot with 2 inches of peanut oil and heat to 350 degrees F (175 degrees C).
• Fry 1/2 of the spring rolls until lightly golden, about 3 minutes. Remove with a slotted spoon to a paper towel-lined plate to absorb excess oil. Repeat with remaining spring rolls.