Turkey Spring Rolls

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To make Turkey Spring Rolls, look for bahn trang, the thin, round Vietnamese rice paper wrappers in the ethnic foods section of the supermarket. If you can’t find them, you can alternately make an Asian style noodle salad by tossing the ingredients with half a pound of cooked whole wheat, soba or rice noodles.

Shopping List:

shredded turkey
cilantro
salted peanuts
soy sauce
olive oil
garlic
onion
cabbage
carrots
salt
pepper
Lumpia Skin also known as Spring Roll Wrappers
canola oil

Equipment:

damp tea towel
mixing bowl
large frypan

Instructions:

Prepare vegetables. Over medium heat, add olive oil and allow to warm. Add garlic and then onion, cook for about 5 minutes. Add turkey and cook until warm.

Combine cilantro, cabbage, carrots, salt and pepper in frying pan. Allow to cook into a stir fry for about 5 minutes, or until vegetables become tender. Add in salted peanuts. Add the soy sauce (or sauce of your choice). Stir until it all becomes glazed. Continue stirring until the sauce is cooked off.

Remove from heat and allow to cool throughly. The mixture should be completely cooled or it will rip the wrappers.

Thaw the Lumpia Skins completely. Once thawed, place a clean, damp dish towel over them to prevent them from drying out. Keep pile covered as you work.

Place a bowl of water nearby and use to help seal the wrappers.

Once your stir fry is cooled, scoop about 1 tablespoon of the filling onto one spring roll wrapper, near one corner. Fold that same corner over stir-fry, and then fold the sides in. Continue rolling the spring roll until closed. Dip your fingers in water and run over the edges to seal them. Repeat for all spring rolls. You may choose to deep fry or bake the spring rolls at this point.

To bake: preheat the oven to 375F, brush with oil and bake until golden brown. About 10 to 15 minutes. Check them often to make sure they do not burn.

To deep fry: In a heavy pan add oil, filling the pan no more than half full. Bring to appropriate temperature for deep frying. If using canola oil, aim for 350F, do not go over 400F. Using tongs, carefully place spring rolls into the oil and allow them to become golden brown on each side. Once golden in color, remove from oil. Place on a paper towel lined plate to drain the extra oil.

Serve and enjoy!

These Turkey Spring Rolls make a fabulous appetizer or side dish.

What is your favorite twist for spring rolls?

You might also like to discover this delicious Curried Cranberry Turkey Salad recipe. Also learn about What Is A Pate A Bombe?

Turkey Spring Rolls

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Appetizer
Cuisine: Chinese
Keyword: spring rolls, turkey
Servings: 8 rolls

Equipment

  • damp tea towel
  • mixing bowl
  • large frypan

Ingredients

  • 3 cups shredded turkey
  • 2 tbsp cilantro fresh works best, but can also be dried
  • ½ cup salted peanuts chopped
  • 2 tbsp soy sauce or sauce of your choice
  • 2 tbsp olive oil
  • 8 cloves garlic minced
  • 1 onion chopped fine
  • 1 cabbage chopped
  • 1 cup carrots finely chopped
  • salt to taste
  • pepper to taste
  • 8 Lumpia Skin also known as Spring Roll Wrappers It's good to have extra incase they rip
  • canola oil for deep frying

Instructions

  • Prepare your vegetables. Over medium heat, place your frypan, add olive oil and allow to warm up. Add garlic and then onion, cook for about 5 minutes. Add in turkey and cook until warm.
  • In your frying pan, combine cilantro, cabbage, carrots, salt and pepper. Allow to cook into a stir fry for about 5 minutes, or until vegetables become tender. Add in salted peanuts. Add the soy sauce (or sauce of your choice). Stir until it all becomes glazed. Continue stiring until the sauce is cooked off.
  • Remove from heat and allow to cool throughly. Your mixture needs to be completely cooled or it will rip the wrappers.
  • Thaw out the lumpia skin completely. Once thawed, place a clean, damp dish towel over them to prevent them from drying out. Keep pile covered as you work.
  • Place a bowl of whater near where you are working to help seal wrappers.
  • Once your stir fry is cooled, scoop about 1 tablespoon of the filling onto one spring roll wrapper, near one corner. Fold that same corner down over your stirfry, and then fold in the sides. Continue rolling the spring roll shut. Dip your fingers in water and run over the edges to seal them shut. You may choose to deep fry or bake the spring rolls at this point.
  • To bake your spring rolls, preheat your oven to 375F, brush with oil and bake until golden brown. About 10 to 15 minutes. Check on them often to make sure they do not burn.
  • To deep fry your spring rolls, in a heavy pan pour in your oil, do not go more than half way up your pan. Bring to approprate tempature for deepfrying. If you are using canola oil, you want to aim for about 350F, do not go over 400F. Using tongs, carefully place your spring rolls into the oil and allow to get golden brown on each side of your roll. Once golden in color, remove from your oil. Place on a paper towel lined plate to drain the extra oil.
  • Serve and enjoy!

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