Turkey Spring Rolls Recipes

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.

Steps:

• 1. Preheat oven to 400.
• 2. In medium nonstick skillet, over medium high heat, cook and stir turkey, garlic and ginger 4 to 5 minutes or until turkey is no longer pink.
• 3. Drain thoroughly.
• 4. In medium bowl, combine turkey mixture, bok choy, onions, soy sauce, sherry and oil.
• 5. On clean, dry counter, layer phyllo sheets into a stack and cut into 2 (18 x 7 inch) rectangles.
• 6. Work with one rectangle of phyllo at a time. (Keep remaining phyllo covered with a damp cloth following package directions.)
• 7. Coat rectangle of phyllo with nonstick cooking spray.
• 8. On counter arrange phyllo sheet to that 7 inch side is parallel to counter edge.
• 9. Place 1/4 cup of turkey mixture in 5 inch strip, 1 inch away from bottom and side edges of phyllo.
• 10. Fold 1 inch bottom edge of phyllo over filling and fold longer edges of phyllo toward center; roll up, jelly roll style.
• 11. Phyllo may break during rolling, but will hold filling once the roll is completed.
• 12. Repeat process with remaining rectangles of phyllo and filling to make remaining spring rolls.
• 13. Place rolls, seam side down, on 2 cookie sheets coated with nonstick cooking spray.
• 14. Coat tops of rolls with nonstick cooking spray.
• 15. Bake 14 to 16 minutes or until all surfaces of rolls are golden brown.

Steps:

• Place the turkey in a bowl and drizzle in the soy sauce, sesame oil, rice vinegar and the hot chili oil. Stir to combine and give it a taste. If you'd like a stronger flavor, add a little more of any of the ingredients.
• Next, place the cellophane noodles in a large bowl. Cover them with boiling water and let them sit according to the package directions.
• When they are tender but still have a nice bite, drain and set the noodles aside.
• Soften the rice paper wrappers by placing them one by one into a bowl of warm water and taking them out when they're soft but still hold together.
• To assemble each spring roll, lay a wrapper on a plate. Lay a small line of noodles in the center. Add a small amount of lettuce, turkey, alfalfa sprouts, a few carrot and cucumber strips, and top with a sprinkling of cilantro.
• Fold in the sides of the wrappers and roll it into a tight roll. Repeat to make the rest of the rolls.
• For the dipping sauce: Combine the cranberry sauce, soy sauce and a few dashed chile oil.
• Dip the rolls into the sauce and dig in! Best if eaten within 1 hour of preparing.