Leftover Turkey Spring Rolls with Cranberry Sweet and Sour Dipping Sauce

17 Reviews

Prep: 45 min
Cook: 30 min
Ready In: 1 hr 15 min

“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.” - by otis

Adjust Servings

Adjust

Metric US

Original recipe yields 50 rolls

Directions

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.
Preheat oven to 350 degrees F (175 degrees C). Line several baking sheets with parchment paper.
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.
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.

Nutrition

Amount Per Serving (25 total)

Calories
236 cal
12%

Fat
2.8 g
4%

Carbs
41.6 g
13%

Based on a 2,000 calorie diet

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Reviews (17)

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SpringBoy

Nov. 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..." See more"

HeatherN

Dec. 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 w..." See moreould 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."

Traci's Kitchen

Mar. 9, 2011

"These were good and taste similiar to my regular egg roll recipe other than the dipping sauce; it was sweet and tangy and I liked it for a change, hubby prefers hot mustard on his... I doubled the sa..." See moreuce just to use up more of the canned cranberries. I used 1 pkg. ground turkey, 1 pkg. coleslaw mix, wrapped in egg roll wrappers and fried in canola oil. :)"

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