Picnics are such a quintessential part of the British summer time, even if they often have to take place in a rapidly steaming up car or on the living room carpet. We have been lucky this year though and have already managed to fit in more picnics than the last 2 summers put together.
The folks at Lean on Turkey are back, and this time they have challenged me to create a turkey recipe that would be suitable for kids and picnics for under a tenner.
We all have our own ideas about what makes perfect picnic fodder. I have to include egg sandwiches and nectarines as they were permanent fixtures in the picnics from my childhood, Rich is rather insistent on sausage rolls and Izzy’s main priority is making sure that there are enough chocolate biscuits.
It’s nice to have something a little different though. These turkey spring rolls are baked rather than fried so are on the less naughty side. They are packed with fresh turkey and veggies, with heaps of flavour from the five spice. Can we talk about the vegetables for a moment? I used one of those packs of prepared stir fry veggies from the supermarket. I’m all for short cuts and given the choice of standing in the kitchen finely slicing a variety of veg or heading out on an adventure, I know which I’d rather do. Of course, feel free to make up the weight with whatever you have in the fridge or with veg that you know your kids will eat.
These are great hot or warm so are just as good for indoor picnics but work a treat when cold with a little pot of sweet chilli sauce for dipping.
Baked turkey spring rolls packed with turkey, fresh veggies and loaded with flavour. Perfect for at home, lunch boxes and picnic baskets.
- 1 tbsp olive oil, plus extra for brushing
- 375g turkey steak, sliced into thin strips
- 300g bag stir fry vegetables, your choice. I used one with bean sprouts, carrots, cabbage and peppers in.
- 2 tsps five spice stir fry paste
- 1 tbsp soy sauce
- 1 pack filo pastry, approx 6 sheets
- Heat the olive oil in a frying fan over a medium heat, add the turkey and fry until brown. Add the vegetables, five spice stir fry paste and soy sauce and fry until the turkey has cooked through and the vegetables softened but retaining some crunch.
- Once cooked, leave to cool whilst you prepare the pastry.
- Preheat the oven to 190c fan.
- Remove the pastry from the packaging and, using a sharp knife, slice the sheets in half (on the long side) so that you have approx 12 squares of pastry.
- Working quickly, lay a sheet of pastry on the worktop and place a heaped dessertspoon of turkey filling in a line towards one end of the sheet. Fold in the edges and then roll the pastry into a tube, encasing the filling. Place the spring roll on to a baking tray.
- Repeat the process until you have run out of pastry and filling. Keep the pastry you are not working with under a tea towel to stop it from drying out.
- Brush all of the prepared spring rolls lightly with a little more olive oil and bake to 8-10 minutes until crisp and golden brown.
- Eat hot, warm or cold.
Prep time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
The Five Spice stir fry paste and olive oil were from my store cupboard so have not been included in the costings.
Disclosure: This is a sponsored recipe development post in association with Lean on Turkey. For more details please see my disclosure page.