Turkey Spring Rolls Recipes
TURKEY SPRING ROLLS
Provided by Food Network Kitchen
Categories appetizer
Time 12m
Yield 12 servings
Number Of Ingredients 0
Steps:
- Mix 1 pound shredded leftover roast turkey with 2 tablespoons sweet Asian chili sauce. Spoon along one edge of 12 square spring roll wrappers; top with sliced scallions, shredded carrot and chopped cilantro. Fold in the sides and roll up like a burrito. Moisten the edge with water to seal. Fry in 1 inch of 375 degree vegetable oil until golden, 1 to 2 minutes per side. Serve with more chili sauce.
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- For the filling in a wok or a skillet heat the olive oil over medium heat and saute the garlic and ginger quickly for 1 minute. Next, add the turkey and saute until cooked through.
- Add the cabbage mixture and cook for 3 minutes until wilted. Stir in the cornstarch, Oyster sauce, and soy sauce. Cook until the moisture is evaporated. The filling should not be watery. Set aside to cool.
- Set up a work surface with your spring roll wrappers out of the package and covered with a damp tea towel. Mix your flour and water together in a small bowl. Set your pan of turkey filling close by.
- Place a spring roll wrapper on your work surface in a diamond shape. Place a heaping tablespoon of filling in the lower third of the spring roll. Fold up the bottom onto the filling and tuck in slightly under the filling. Fold the two sides into the middle and roll up until almost to the top. Use the flour/water mixture to seal and finish rolling. (See pictures in the post). Place on a sided baking tray and continue with the other 17 or so until done. The spring roll should be about 1 1/2" wide.
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