Description
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.
Ingredients
- 2 tablespoons olive oil
- 1 teaspoon Asian (toasted) sesame oil (Optional)
- 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 (Optional)
- 50 (7 inch square) egg roll wrappers
- ¼ cup jellied cranberry sauce
- ¼ cup white sugar
- ¼ cup white vinegar
- 1 dash soy sauce
Prep Time: 45 mins
Cook Time: 30 mins
Total Time: 1 hr 15 mins
Servings: 25