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.
You will have leftover noodles; make a noodle salad with more spring roll ingredients. Toss in a little of the dipping sauce as a dressing. Let the kids have fun making different combinations! Variations: Use shredded cooked chicken instead of turkey. Add slices of avocado along with the other ingredients. Spring rolls can be dipped in regular soy sauce instead of the cranberry-soy dipping sauce.
Recipe courtesy of Ree Drummond