2tbspcilantrofresh works best, but can also be dried
2tbspsoy sauceor sauce of your choice
salt to taste
8Lumpia Skin also known as Spring Roll WrappersIt's good to have extra incase they rip
canola oilfor deep frying
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.