spring rolls with zucchinis, carrots and ground turkey
During the month of Ramadan, the Iftar meal, which marks the breaking of the fast, is a key moment for families and communities, gathered around delicious and comforting dishes. Among the essentials are moroccan harira soup or algerian chorba, often accompanied by various stuffed pastry rolls, like these spring rolls with ground turkey and zucchinis.
Easy and quick to prepare, these cigars are appreciated not only during Ramadan but also throughout the year, as an appetizer or starter. It’s a good way to make those who don’t like vegetables, such as zucchini or carrots, eat them.
You can serve them accompanied by a soup or a cream of zucchini soup. By the way, I made a video with both recipes that you can watch. To prepare them, I used homemades spring roll wrappers, but store-bought ones work just as well. I love cooking with zucchini, even in pastries.
They bring moistness to cakes and can replace fat, like in this chocolate and zucchini brownie.
Table of Contents
The recipe on video
The ingredients
NB: Find the printable recipe card at the end of the article.
- 500 g (17.6 oz) of ground turkey
- 1 finely chopped onion
- 3 grated carrots
- 3 grated zucchinis
- 1 tablespoon parsley
- 1 tablespoon soy sauce (optional)
- 100 g (3.5 oz) grated Edam cheese (red cheese)
- Salt and pepper
- Espelette pepper
- Oregano (optional)
- 2 tablespoons olive oil
- Sandwich cheese
- 750 g (26.5 oz) spring roll wrappers (small diameter brick sheet or phyllo dough, don’t confuse these with Vietnamese rice paper rolls! )
To seal the spring roll wrappers :
- 2 tablespoons of flour
- 4 tablespoons of water (more or less, depending on the desired consistency)
Preparation steps :
1. Sauté 2 tablespoons of olive oil and 1 chopped onion in a frying pan.
2. When the onions become translucent, add the grated zucchinis and carrots. Sauté for 5 minutes.
3. Add the ground turkey, salt, and pepper. Mix well with a fork to crumble the ground meat.
Zucchini, carrot, and ground turkey filling
4. Add the parsley and oregano. Cover and let simmer until all the water has evaporated.
5. Remove from heat when the vegetables are no longer tender-crisp. If necessary, pour into a colander to drain well.
6. Let it cool before adding the grated cheese.
7. Brush the spring roll wrappers with oil if you plan to bake them in the oven, otherwise, use them without brushing if you are going to fry them.
shape the bricks
8. Place a roll of filling on one side of the brick sheet and put half a rectangle of cheese on top. Fold the sides of the leaf over the filling to form a rectangle, then roll into a cigar.
9. Seal the edge with the flour and water paste or egg yolk. Place the shaped cigars on a tray covered with cling film and leave to dry.
Cooking spring rolls
Frying is the best method for cooking bricks if you don’t mind the oil. It gives a better golden brown color and a crispier texture. They won’t absorb oil. That said, baking in the oven also yields great results.
1. Heat a frying pan with enough oil or use a deep fryer, and submerge the bricks. The oil should completely cover them.
2. Fry on high heat at first, and once the outer layer hardens, lower the heat to medium to achieve a nice golden brown color.
3. Frozen bricks are cooked the same way. Pat them dry with a paper towel if they have frost, and fry them directly without thawing.
4. If you prefer baking, place the spring rolls (bricks) in a preheated oven at 200°C (390°F) for 10 minutes. Then lower the temperature to 180°C (356°F) and finish baking until they turn golden brown.
Bricks with vegetables and minced meat
Spring roll with ground turkeyt and zucchinis
INGREDIENTS
- 500 g ground turkey (17.6 oz)
- 1 finely chopped onion
- 3 grated carrots
- 3 grated zucchinis
- 1 tablespoon parsley
- 1 tablespoon soy sauce optional
- 100 g grated Edam cheese (red cheese) (3.5 oz )
- Salt and pepper
- Espelette pepper
- Oregano (optional)
- 2 tablespoons olive oil
- Sandwich cheese
- 750 g spring roll wrappers (small diameter brick sheet) (26.5 oz )
To seal the spring roll wrappers :
- 2 tablespoons flour
- 4 tablespoons water more or less, depending on the desired consistency
PREPARATION
Filling
- Sauté 2 tablespoons of olive oil and 1 chopped onion in a frying pan.
- When the onions become translucent, add the grated zucchinis and carrots. Sauté for 5 minutes.
- Add the ground turkey, salt, and pepper. Mix well with a fork to crumble the ground meat.
- Add the parsley and oregano. Cover and let simmer until all the water has evaporated.
- Remove from heat when the vegetables are no longer tender-crisp. If necessary, pour into a colander to drain well.
- Let it cool before adding the grated cheese.
Shaping the spring rolls
- Brush the spring roll wrappers with oil if you plan to bake them in the oven, otherwise, use them without brushing if you are going to fry them.
- Place a roll of filling on one side of the brick sheet and put half a rectangle of cheese on top. Fold the sides of the leaf over the filling to form a rectangle, then roll into a cigar.
- Seal the edge with the flour and water paste or egg yolk. Place the shaped cigars on a tray covered with cling film and leave to dry.
Cooking spring rolls
- Frying is the best method for cooking bricks if you don’t mind the oil. It gives a better golden brown color and a crispier texture. They won’t absorb oil. That said, baking in the oven also yields great results.
- Heat a frying pan with enough oil or use a deep fryer, and submerge the bricks. The oil should completely cover them.
- Fry on high heat at first, and once the outer layer hardens, lower the heat to medium to achieve a nice golden brown color.
- Frozen bricks are cooked the same way. Pat them dry with a paper towel if they have frost, and fry them directly without thawing.
- If you prefer baking, place the spring rolls (bricks) in a preheated oven at 200°C (390°F) for 10 minutes. Then lower the temperature to 180°C (356°F) and finish baking until they turn golden brown.
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