Dumplings and Spring Rolls
Recipe type: main course
Prep time: 
Cook time: 
Total time: 
Serves: 30 dumplings
What You'll Need
  • Dumpling Wrappers:
  • 1 package dumpling wrappers
  • 1 bottle dumpling dipping sauce
  • 1 package ground turkey (about 16 oz)
  • 2 TBS. Sriracha
  • ½ cup shredded carrot
  • ½ cup shredded green cabbage
  • A few cracks ground pepper
  • 1 TBS. fresh ginger (I used a micro-plane zester)
  • ¼ cup soy sauce
  • Spring Rolls:
  • 1 package spring roll wrappers
  • 2 cups shredded carrots
  • 1 thinly sliced cucumber
  • 2 mini-bok-choy
  • 2 cups shredded green cabbage
  • 1 bottle of sweet chili sauce (I found mine at Trader Joe's)
  1. I. Dumplings
  2. In a food processor, pulse together (about 5-8 times) the turkey, soy sauce, ginger, sriracha and pepper. Then add the carrot and cabbage and pulse together another 3-4 times. Put mixture into a medium-sized bowl and set aside. Place a medium-sized pot (should be small enough for the steamer to rest on top of) with about 1.5 cups of water. Bring to a boil. Using the meat mixture, fill the dumpling wrappers as instructed at the end of the post. Layer dumplings in the steamer and place on top of the pot of boiling water. Let steam for about 13 minutes, or until the meat is fully cooked. Repeat until all of the filling has been used. Serve immediately with the dumpling dipping sauce.
  3. II. Spring Rolls
  4. Fill a large bowl with warm water. Pre cut all of the vegetables, and have ready. Taking one spring roll at a time, immerse in the water for about 10 seconds. Remove and lay on a clean, dry surface. Fill with desired veggies, and roll (I like to tuck the ends in, then roll). Serve immediately with the sweet chili sauce.
Recipe by The Blonde Chef at https://www.theblondechef.com/dumplings-and-springrolls/