Spring Rolls and garden stuff

 After being in Canada for a couple of weeks in the cooler weather, and now at home in LA in the warmer temperatures.... for some reason has made me want to eat Asian food at most of my meals. I've made lettuce wraps, Phad Thai, and Spring rolls so far.  Now since we gained a few pounds in Canada (my cooking mind you), both John and I are trying to be good.  We've been taking two walks a day around the neighborhood, and I'm attempting to learn the routines on a Zumba workout.

 Our garden is flourishing.  We came home to admire lots of growth in all three of our tomato plants and our three zucchini plants as well.  We've already harvested a few cherrie tomatoes. 

I'm about to make pesto from all the Basil I have.

Today's recipe is for Baked Spring Rolls...... although the fried version tastes better... this is healthier.

Chop up some green onion, celery, carrot and cabbage.  ( I didn't have any cabbage, so I used pea pods instead).  Saute in some oil in a frying pan.  Add 1 tsp chopped garlic, 1 tsp fresh ginger, 2 tsp soy sauce.

Get your Egg roll wrappers ready.  Heat your oven to 425 oF.  Cover a baking pan with foil and spray with oil.

Add 1 lb of ground turkey, pork or chicken.  (turkey is easier to find)

Cook until no longer pink.

Drain off all the liquid.

Put about 2 spoon fulls of mix in the center of the egg roll wrapper, and fold like a burrito, or in half like a bandanna handkerchief.  Moisten one side of the edge with water to seal and press together.   Place on a baking sheet and spray with oil until the outside is gently coated. 

Bake for 15 mins. 

Remove from oven when the tops are brown.

Or you can fry in hot oil.  They will cook much faster.  Remove once it starts to turn golden brown.

Enjoy with dipping sauce, such as my recipe for cilantro dressing.

Recipe for Spring Rolls

1 lb ground turkey
12 egg roll wrappers
3 green onions, chopped
1 carrot shredded
1/4 cabbage, shredded
1 celery stalk, chopped
1 tsp garlic, chopped
1 tsp ginger, chopped
2 tsp soy sauce

Saute the meat and vegetables in a little oil.
Drain off any excess liquid.
Preheat oven to 425 oF
Grease a foil covered baking sheet
Place the egg roll wrappers one at a time on the baking sheet,
put two small spoonfuls of mixture onto each
Fold and seal into desired shape.
Spray with oil.
Bake for 15 mins