Search thousands of recipes reviewed by home cooks like you.

Leftover Turkey Spring Rolls with Cranberry Sweet and Sour Dipping Sauce

Leftover Turkey Spring Rolls with Cranberry Sweet and Sour Dipping Sauce

  • Prep

  • Cook

  • Ready In

otis

This lends classic Asian flavors with an all-American twist. I suggest enlisting the help of a couple of people rolling the spring rolls. This takes up the majority of the prep time. I bake the rolls instead of frying them to cut down on the calories, but you can deep fry them for extra flavor. If you can't find spring roll wrappers, use the egg roll wrappers. They don't bake well, so deep-fry them instead. Use real soy sauce brewed from soybeans, and not the stuff with caramel coloring and salt.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 25 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 236 kcal
  • 12%
  • Fat:
  • 2.8 g
  • 4%
  • Carbs:
  • 41.6g
  • 13%
  • Protein:
  • 10 g
  • 20%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 562 mg
  • 22%

Based on a 2,000 calorie diet

Directions

  1. Heat the olive oil and sesame oil in a wok or large skillet over medium-high heat until it shimmers. Cook and stir the turkey, carrot, garlic, black pepper, ginger, and garlic and herb seasoning until the garlic releases its fragrance, about 2 minutes. Stir in 2 tablespoons of the soy sauce, and continue cooking until the carrot begins to soften, about 5 minutes. Stir in the cabbage, oyster sauce, and remaining 3 tablespoons of soy sauce. Continue to stir, until the cabbage is soft and cooked through, about 10 minutes. Remove the mixture from the heat, and set aside. Drain off any excess liquid.
  2. Preheat oven to 350 degrees F (175 degrees C). Line several baking sheets with parchment paper.
  3. To fill the wrappers, separate and place the spring roll wrappers onto your work surface, with the points of the square pointing up and down in a diamond shape. Spoon about 2 tablespoons of the turkey filling in a line across the center of the wrapper, and fold the bottom point up to cover the filling. Fold the two side points in on top of the folded wrapper, to fully enclose the filling. The two side points should be about 1 inch apart. Firmly but gently, roll the spring roll into a tight cylinder, and roll the wrapper over to firmly press down the remaining point. Set the filled wrappers seam-side down onto the parchment-lined baking sheets so they don't touch. The rolls should be about the thickness of a finger.
  4. Bake the filled rolls in the preheated oven until they begin to brown, about 15 minutes. Mash the cranberry sauce in a saucepan over medium heat until the sauce is smooth, then whisk in the sugar, vinegar, and a dash of soy sauce. Bring the mixture to a boil, and simmer, whisking the sauce, until the sugar has dissolved and the sauce reduces and thickens slightly, about 10 minutes. Remove sauce to a bowl. Serve the rolls hot with the sauce.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

HeatherN
17
12/9/2009

I made these with my leftover turkey and we LOVED them. The only reason I gave them 4 stars is that by baking them they did not turn out as crisp as when you deep fry them. So next time, I think I would deep fry them. However, my husband and kids and I LOVED these and I plan on making them anytime I have leftover turkey. The cranberry dipping sauce was also so good to dip the eggrolls in.

SpringBoy
17
11/30/2009

This is an awsome recipe. It will be great for an appetizer to any meal. I have tried these and they are delicious. ED

Molly
8
12/4/2011

Recipe Group Selection: 26, November 2011 I made a batch of 20 spring rolls. We baked 14 of them and deep fried 6 of them. The filling had a good flavor in both, but DH and I both enjoyed the baked rolls over the fried ones. The cranberry dipping sauce was wonderful with this recipe and I would make again to go with other Asian foods I make. I found egg roll wrappers to be very easy to work with and will be using them again. You could make this recipe with any type of filling. i.e. just veggies, chicken, turkey, pork. I plan on making another batch and freezing the spring rolls on a cookie sheet before they are baked. When ready to serve, pull out the number needed and bake. Thanks otis for sharing your recipe. It made me realize that spring/egg rolls are very easy to put together.