Back-to-School Crispy Protein Lunch Box Rolls
A high-protein, crispy, and delicious lunch box option perfect for back-to-school season. These rice paper rolls are packed with savory turkey and fresh veggies, paired with a ginger dipping sauce.
Equipment
- Baking Sheet
- Skillet
- Small Saucepan
Ingredients
For the Rolls
- 12 rice paper wraps
- 1 lb ground turkey or crumbled firm tofu
- 2 carrots, grated
- 1/2 red onion, finely chopped
- 1 cup mushrooms, sliced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp olive oil
- 2 tbsp low-sodium soy sauce or tamari
- 1/3 cup fresh parsley, chopped
- 1 tbsp sesame seeds
For the Ginger Dip
- 1 tsp olive oil
- 1 inch fresh ginger, grated
- 2 cloves garlic, minced
- 3 tbsp low-sodium tamari or soy sauce
- 1 tbsp agave or maple syrup
- 1-2 tsp all-purpose flour
- 1/2 cup water
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Heat olive oil in a skillet over medium-high heat. Sauté garlic, onion, and ginger for 1-2 minutes.
- Add ground turkey (or tofu) and cook until browned.
- Stir in carrots, mushrooms, and soy sauce. Cook 3-4 minutes until tender. Remove from heat and fold in parsley.
- Dip rice paper in cool water for 15-30 seconds until pliable. Place filling in center, fold sides, and roll tightly.
- Place rolls on baking sheet, brush with oil, and sprinkle with sesame seeds.
- Bake for 35-45 minutes, flipping halfway, until crispy.
- Make dip: Sauté ginger and garlic in olive oil. Add remaining sauce ingredients, whisk, and simmer until thickened.
Notes
Nutritional Information (Per Serving): Calories: 320, Carbs: 28g, Net Carbs: 25g, Fats: 12g, Protein: 24g.
