Rice Wrapped Egg Rolls

• 1 lb ground turkey breast
• 1 t olive oil
• 1/2 pre cooked shrimp
• 2 T low sodium soy sauce
• 1 clove garlic, minced
• 1 pkg of broccoli slaw (available in produce section)
• 1 head of napa cabbage or bokchoy, shredded
• 2 c bean sprouts
• 14 spring roll wrappers

1. Heat 1/2 t oil over med heat add ground turkey and cook until no longer pink. Remove from heat, transfer to bowl and add shrimp to turkey. To same saute pan add the other 1/2 t oil and flash saute broccoli slaw (just to take out raw broccoli flavor) add garlic, napa cabbage or bokchoy and soy sauce and cook 30 seconds longer. Remove from heat and add to turkey/shrimp mix. Add bean sprouts and cool mixture. Meanwhile soften rice wraps in pan of shallow hot water. Set aside keeping covered with moist towel. Drain turkey mixture and spoon approx 1/2 cup of mixture into center of rice wrapper. Roll like traditional egg roll or burrito and serve. Can serve with a dipping sauce or plain.

ground turkey, olive oil, shrimp, t, clove garlic, broccoli slaw, cabbage, bean sprouts, spring roll wrappers

Taken from www.epicurious.com/recipes/member/views/rice-wrapped-egg-rolls-1226820 (may not work)