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Turkey Spring Roll-Inspired Bowls

Turkey Spring Roll-Inspired Bowls

with Crispy Shallots

Custom recipe
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Everyone's favourite appetizer can make a delicious dinner with a little creativity! This de-constructed spring roll bowl is packed with soft, fluffy jasmine rice; crispy shallots; savoury, sticky turkey and crunchy slaw. Top it all with a drizzle of plum sauce.

Tags:Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Turkey

28 g

Crispy Shallots

(ContainsSulphites/Sulfite, Wheat/Blé)

1 tbsp

Black Sesame Seeds


170 g

Coleslaw Cabbage Mix

1 tbsp

Sesame Oil


¾ cup

Jasmine Rice

2 unit

Garlic, cloves

30 g


4 tbsp

Plum Sauce

(ContainsSulphites/Sulfite, Wheat/Blé, Soy/Soja)

¼ cup

Hoisin Sauce

(ContainsSesame/Sésame, Soy/Soja, Mustard/Moutarde)

2 unit

Green Onion

1 tbsp

Rice Vinegar


Not included in your delivery

1.5 tbsp


¼ tsp


0.13 tsp


¼ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories896 kcal
Fat30 g
Saturated Fat8 g
Carbohydrate108 g
Sugar30 g
Dietary Fiber4 g
Protein33 g
Cholesterol109 mg
Sodium1079 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Medium Pot
Box Grater
Measuring Cups
Measuring Spoons
Large Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce. Peel, then grate 1/2 tbsp ginger (dbl for 4 ppl). Heat a medium pot over medium heat. When hot, add sesame oil, then 1 tsp ginger (dbl for 4 ppl) and rice. Cook, stirring often, until rice is toasted, 2-3 min. Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) and bring to a boil over high. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.


Meanwhile, thinly slice green onions. Peel, then mince or grate garlic.


Add coleslaw, vinegar, green onions, 1 tbsp oil and 1/4 tsp sugar (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then toss to combine. Set aside.


Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then turkey. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Add garlic, hoisin sauce and remaining ginger. Cook, stirring often, until turkey is coated, 1-2 min. Season with salt and pepper, to taste.


Fluff rice with a fork, then stir in sesame seeds. Divide rice between bowls. Top with hoisin turkey and slaw. Drizzle plum sauce over top. Sprinkle with crispy shallots.