Thai Turkey Rolls with Peanut Sauce

Enjoy a new twist on an egg roll made with Crescent Recipe Creations™ flaky dough sheets and bold Thai flavors.

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  • prep time 25 min
  • total time 40 min
  • ingredients 18
  • servings 12
 

Ingredients

Turkey Rolls

1
can (8 oz) Pillsbury™ Crescent Recipe Creations® refrigerated seamless dough sheet
1
tablespoon vegetable oil
1/4
lb ground turkey
1/4
cup chopped drained water chestnuts (from 8-oz can)
1/4
cup shredded carrot
2
tablespoons chopped fresh cilantro
1
clove garlic, finely chopped
2
tablespoons apricot preserves
2
teaspoons soy sauce
1/2
teaspoon ground ginger
1/4
teaspoon crushed red pepper flakes
1
egg, beaten

Sauce

1/4
cup creamy peanut butter
2
tablespoons orange marmalade
2
tablespoons water
2
tablespoons soy sauce
1/4
teaspoon ground ginger
1/4
teaspoon crushed red pepper flakes

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Spray large cookie sheet with cooking spray. Unroll dough on work surface; press into 12x9-inch rectangle. Cut into 12 rectangles.
  • 2 In 10-inch nonstick skillet, heat oil over medium-high heat until hot. Add turkey; cook 4 to 5 minutes, stirring occasionally, until no longer pink. Stir in water chestnuts, carrot, cilantro, garlic, apricot preserves, soy sauce, ginger and red pepper flakes. Spoon about 1 tablespoon turkey mixture onto long side of each dough rectangle to within 1/4 inch of short ends. Starting with long side, roll up. Pinch edges to seal. Place seam side down on cookie sheet. Brush with egg.
  • 3 Bake 10 to 15 minutes or until deep golden brown. Remove from cookie sheet.
  • 4 Meanwhile, in 1-quart saucepan, heat sauce ingredients over low heat, stirring until hot. Remove from heat. Serve with turkey rolls.
  • 1 Heat oven to 375°F. Spray large cookie sheet with cooking spray. Unroll dough on work surface; press into 12x9-inch rectangle. Cut into 12 rectangles.
  • 2 In 10-inch nonstick skillet, heat oil over medium-high heat until hot. Add turkey; cook 4 to 5 minutes, stirring occasionally, until no longer pink. Stir in water chestnuts, carrot, cilantro, garlic, apricot preserves, soy sauce, ginger and red pepper flakes. Spoon about 1 tablespoon turkey mixture onto long side of each dough rectangle to within 1/4 inch of short ends. Starting with long side, roll up. Pinch edges to seal. Place seam side down on cookie sheet. Brush with egg.
  • 3 Bake 10 to 15 minutes or until deep golden brown. Remove from cookie sheet.
  • 4 Meanwhile, in 1-quart saucepan, heat sauce ingredients over low heat, stirring until hot. Remove from heat. Serve with turkey rolls.

EXPERT TIPS

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Expert Tips

Short on time? Purchase a peanut sauce in the Asian aisle at the supermarket.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer
Calories
150
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
0g
0%
),
Cholesterol
25mg
25%;
Sodium
390mg
390%;
Total Carbohydrate
15g
15%
(Dietary Fiber
0g
0%
  Sugars
6g
6%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
0%;
Calcium
0%;
Iron
4%;
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.
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