Ingredients
| ½ | (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast |
| 1 | tablespoon chopped green onion |
| 1 | tablespoon oyster sauce |
| 1½ | teaspoons chopped ginger |
| salt and pepper to taste | |
| 4 | rice wrappers |
| vegetable oil for frying | |
| 4 | bao, split and toasted |
| hoisin sauce as desired | |
| Cucumber salad | |
| Sesame seeds as desired |
| Cucumber Salad | |
|---|---|
| 1 | cup thinly sliced cucumber |
| ¼ | cup julienned carrot |
| 1 | tablespoon julienned red bell pepper |
| 2 | tablespoons rice vinegar |
Directions
In bowl, combine ground turkey, green onion, oyster sauce, ginger and salt and pepper, to taste.
Fill large bowl with warm water. Dip 1 wrapper into the water for 10 seconds to soften. Lay wrapper flat. Place 1/4 turkey mixture in center of each wrapper. Tightly roll the wrapper, beginning at the end. Repeat with remaining ingredients.
Heat oil in large saucepan to 350°F. Fry spring rolls 2 to 3 minutes. Always cook to well-done, 165°F as measured by a meat thermometer. Remove from oil and place on rack to drain.
Slice each spring roll. Place in bao. Top with hoisin sauce, cucumber salad and sesame seeds, if desired. Serves 4.
For the Cucumber Salad
In bowl, combine all ingredients and toss.