In order to bring you the best organic produce, some ingredients may differ from those depicted.
Vietnamese chard spring rolls with turkey and hoisin sauce
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Carb-Conscious, <600 Calories, Protein Plus
2 Servings, 350 Calories/Serving
These Vietnamese spring rolls are one of our all-time faves. There’s just something so satisfying about fresh chard wrapped around cucumber, carrots, scallions, and protein—that leaves you feeling good.
In your bag
- 10 ounces ground turkey
- 1 bunch organic rainbow or other chard (about ½ pound)
- 3 organic scallions
- Your choice of protein
- Sunbasket nuoc cham base (fish sauce - lime juice - sambal oelek - ginger - coconut sugar)
- 1 organic cucumber
- Sunbasket hoisin sauce base (almond butter - coconut aminos - pumpkin puree - dried plums - molasses - coconut vinegar - toasted sesame oil - kosher salt - granulated garlic)
- 3 ounces organic shredded carrots
- 4 or 5 sprigs organic fresh cilantro
Calories 350, Total Fat 20g (26% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 75mg (25% DV), Sodium 1230mg (53% DV), Total Carb. 18g (7% DV), Fiber 6g (21% DV), Total Sugars 9g (Incl. 2g Added Sugars, 4% DV), Protein 28g
Contains: Fish (anchovy), Tree Nuts (almond, coconut)
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Prep and cook the chard leaves
Bring a medium sauce pot of lightly salted water to a boil. Fill a medium bowl with ice water.
- Remove the thick stems from 6  of the largest chard leaves, keeping the stems within the leaves intact. Finely chop the remaining chard leaves and stems; set aside for the filling.
To the pot of boiling water, add the large chard leaves and cook until the leaves are bright green and the stems are just flexible, about 30 seconds. Drain the chard leaves and transfer to the ice water to cool, then drain again and pat dry with paper towels.
Prep and cook the filling
- Trim the root ends from the scallions; thinly slice the scallions, keeping the white and green parts separate. Set aside the green parts for the hoisin sauce.
- Cut a small corner from the ground meat packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the meat, white parts of the scallions, and finely chopped chard leaves and stems. Cook, stirring to break up the meat, until browned and cooked through and the chard stems are softened, 5 to 7 minutes.
Remove from the heat, stir in the nuoc cham base, and season to taste with salt and pepper. Meanwhile, prepare the remaining ingredients.
Prep the cucumber and hoisin sauce; assemble the spring rolls
- Peel the cucumber, if desired; cut the cucumber into ¼-inch-thick matchsticks.
In a small bowl, stir together the hoisin sauce base and 2 tablespoons [¼ cup] water. Garnish with the green parts of the scallions.
Lay the chard leaves flat. Place the filling in the middle of the leaves, dividing it evenly. Top with the cucumber, carrots, and cilantro sprigs. Roll up each leaf tightly; secure with a toothpick, if desired.
Transfer the chard spring rolls to individual plates. Serve the hoisin sauce on the side, spooning the sauce on the rolls with each bite.
- Fill a sauce pot with water for the chard leaves.
- Fill a bowl with ice water.
- Pat the chard leaves dry.
- Stir the hoisin sauce.
- Help assemble the spring rolls.