Turkey Spring Rolls Food

TURKEY SPRING ROLLS

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.

GROUND TURKEY CHINESE SPRING ROLLS

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.

TURKEY SPRING ROLLS

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.

TURKEY SPRING ROLLS

Steps:

• Fill pie plate with warm water. Add 1 rice paper sheet; let stand 20 sec. Transfer to clean work surface.
• Spoon 1/4 of the turkey onto center of paper; top with 1/4 of each of the remaining ingredients. Fold in opposite sides of rice paper, then roll up burrito style.
• Repeat with remaining ingredients. Cut in half to serve.

SMOKED TURKEY SPRING ROLLS

Steps:

• Mix cucumbers and 3/4 teaspoon salt in strainer; let stand 15 minutes. Rinse well. Squeeze cucumbers dry. Wrap in kitchen towel to remove excess moisture.
• Whisk 9 tablespoons plum sauce, vinegar and oil in large bowl to blend. Mix in turkey, green onions and chopped mint. Season with salt and pepper. Mix cucumbers into filling.
• Fill another large bowl with hot water. Place 1 rice paper round in hot water until softened, about 30 seconds. Remove from water; place on towel and pat dry. Place 2 tablespoons filling in center of rice paper. Top with 1 mint leaf. Fold sides of rice paper over filling; roll up tightly. Repeat with remaining rice paper, filling and mint. (Can be made 6 hours ahead. Place spring rolls in single layer on platters. Cover with plastic; chill.)
• Serve with additional plum sauce.