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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.
Photograph by Kang Kim
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Photo: Turkey Spring Rolls Recipe
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By JamieC915
Philadelphia, Pa
on December 08, 2012
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We loved them! Absolutely perfect light crispy change from all the heavy hearty leftovers!
By sure-sure
Northern California
on November 27, 2012
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I really like this one and was surprised when my husband liked it too. He could only find the dried wrappers that need to be re-hydrated in water at the store, but they turned out to be too thin to stand up to the frying. Next time I'll use a double layer and see how that goes. I only had garlic chili sauce on hand, but sweetened it up with some agave nectar (honey would be fine too. I also used sliced red onion instead of the scallions for a little more flavor. I created my own dipping sauce from the garlic chili sauce, soy sauce and more agave nectar. It turned out great!
By kcall3340_7032598
marietta, GA
on November 25, 2012
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I loved this! So easy and everyone loved it! I added broccoli slaw with cilantro and green onions for a little variety. I couldn't find the Chili Sauce so I used Spring roll dipping sauce by Kroger. My daughter who does not care for broccoli ate these and loved them. I also used Natural egg roll wrappers. This was a tasteful easy way to finish up the Thanksgiving Turkey.Thanks.
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