Best Turkey Spring Rolls Recipes

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LEFTOVER TURKEY SPRING ROLLS WITH CRANBERRY SWEET AND SOUR DIPPING SAUCE



Leftover Turkey Spring Rolls with Cranberry Sweet and Sour Dipping Sauce image

This lends classic Asian flavors with an all-American twist. I suggest enlisting the help of a couple of people rolling the spring rolls. This takes up the majority of the prep time. I bake the rolls instead of frying them to cut down on the calories, but you can deep fry them for extra flavor. If you can't find spring roll wrappers, use the egg roll wrappers. They don't bake well, so deep-fry them instead. Use real soy sauce brewed from soybeans, and not the stuff with caramel coloring and salt.

Provided by otis

Categories     Appetizers and Snacks     Wraps and Rolls

Time 1h15m

Yield 25

Number Of Ingredients 16

2 tablespoons olive oil
1 teaspoon Asian (toasted) sesame oil
2 cups finely chopped cooked turkey
½ carrot, minced
2 cloves garlic, minced
⅛ teaspoon ground black pepper
⅛ teaspoon ground ginger
⅛ teaspoon garlic and herb seasoning blend (such as Mrs. Dash®)
5 tablespoons soy sauce
6 cups finely shredded cabbage
½ teaspoon oyster sauce
50 (7 inch square) egg roll wrappers
¼ cup jellied cranberry sauce
¼ cup white sugar
¼ cup white vinegar
1 dash soy sauce

Steps:

  • Heat the olive oil and sesame oil in a wok or large skillet over medium-high heat until it shimmers. Cook and stir the turkey, carrot, garlic, black pepper, ginger, and garlic and herb seasoning until the garlic releases its fragrance, about 2 minutes. Stir in 2 tablespoons of the soy sauce, and continue cooking until the carrot begins to soften, about 5 minutes. Stir in the cabbage, oyster sauce, and remaining 3 tablespoons of soy sauce. Continue to stir, until the cabbage is soft and cooked through, about 10 minutes. Remove the mixture from the heat, and set aside. Drain off any excess liquid.
  • Preheat oven to 350 degrees F (175 degrees C). Line several baking sheets with parchment paper.
  • To fill the wrappers, separate and place the spring roll wrappers onto your work surface, with the points of the square pointing up and down in a diamond shape. Spoon about 2 tablespoons of the turkey filling in a line across the center of the wrapper, and fold the bottom point up to cover the filling. Fold the two side points in on top of the folded wrapper, to fully enclose the filling. The two side points should be about 1 inch apart. Firmly but gently, roll the spring roll into a tight cylinder, and roll the wrapper over to firmly press down the remaining point. Set the filled wrappers seam-side down onto the parchment-lined baking sheets so they don't touch. The rolls should be about the thickness of a finger.
  • Bake the filled rolls in the preheated oven until they begin to brown, about 15 minutes. Mash the cranberry sauce in a saucepan over medium heat until the sauce is smooth, then whisk in the sugar, vinegar, and a dash of soy sauce. Bring the mixture to a boil, and simmer, whisking the sauce, until the sugar has dissolved and the sauce reduces and thickens slightly, about 10 minutes. Remove sauce to a bowl. Serve the rolls hot with the sauce.

Nutrition Facts : Calories 235.5 calories, Carbohydrate 41.6 g, Cholesterol 14.3 mg, Fat 2.8 g, Fiber 1.7 g, Protein 10 g, SaturatedFat 0.5 g, Sodium 562.2 mg, Sugar 3.7 g

TURKEY SPRING ROLLS



Turkey Spring Rolls image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 30m

Yield 8 spring rolls

Number Of Ingredients 15

2 cups shredded leftover Thanksgiving turkey
3 tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon rice vinegar
1/2 teaspoon hot chile oil
1 package cellophane noodles
Eight 8 1/2-inch rice paper wrappers
3 leaves green-leaf lettuce, torn into pieces
1/2 cup alfalfa sprouts
1 carrot, cut into julienne
1 cucumber, cut into julienne
3 tablespoons finely chopped fresh cilantro
1 cup leftover cranberry sauce
2 tablespoons soy sauce
Hot chile oil

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.

Nutrition Facts : Calories 218 calorie, Fat 2 grams, SaturatedFat 0 grams, Cholesterol 30 milligrams, Sodium 869 milligrams, Carbohydrate 38 grams, Fiber 1 grams, Protein 13 grams, Sugar 11 grams

GROUND TURKEY CHINESE SPRING ROLLS



Ground Turkey Chinese Spring Rolls image

Provided by Jennifer J

Categories     Poultry Appetizers

Number Of Ingredients 9

1 lb ground turkey
1 garlic clove, pureed
1 1/2 tsp ginger root, minced
2 c thinly sliced bok choy
1/2 c green onions, finely chopped
2 Tbsp soy sauce
1 tsp dry sherry
1 tsp sesame oil
8 phyllo pastry sheets

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



Turkey Spring Rolls image

Provided by Food Network Kitchen

Categories     appetizer

Time 12m

Yield 12 servings

Number Of Ingredients 0

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.

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