Leftover Turkey Spring Rolls with Cranberry Sweet and Sour Dipping Sauce Recipe - Allrecipes.com
Leftover Turkey Spring Rolls with Cranberry Sweet and Sour Dipping Sauce Recipe
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Leftover Turkey Spring Rolls
See how to create a delicious twist on Thanksgiving leftovers. See more
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Leftover Turkey Spring Rolls with Cranberry Sweet and Sour Dipping Sauce

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 50 rolls Change Servings
  • PREP

    45 mins
  • COOK

    30 mins

    1 hr 15 mins


  1. 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.
  2. Preheat oven to 350 degrees F (175 degrees C). Line several baking sheets with parchment paper.
  3. 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.
  4. 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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 09, 2009

I made these with my leftover turkey and we LOVED them. The only reason I gave them 4 stars is that by baking them they did not turn out as crisp as when you deep fry them. So next time, I think I would deep fry them. However, my husband and kids and I LOVED these and I plan on making them anytime I have leftover turkey. The cranberry dipping sauce was also so good to dip the eggrolls in.

Most Helpful Critical Review
Dec 02, 2011

I made these for recipe group. They were easy to make but the baked wrappers seemed dry and tough. Had I read the submitters comment first, I may have bought the spring roll wrappers which is what sounds like he originally wrote. Perhaps they would bake better or maybe I just got a bad package. These were also a little bland for me and seemed like they were missing something. We are eating leftovers for lunch so they're not a waste by any means just not a repeat for us I guess.


26 Ratings

Nov 30, 2009

This is an awsome recipe. It will be great for an appetizer to any meal. I have tried these and they are delicious. ED

Dec 04, 2011

Recipe Group Selection: 26, November 2011 I made a batch of 20 spring rolls. We baked 14 of them and deep fried 6 of them. The filling had a good flavor in both, but DH and I both enjoyed the baked rolls over the fried ones. The cranberry dipping sauce was wonderful with this recipe and I would make again to go with other Asian foods I make. I found egg roll wrappers to be very easy to work with and will be using them again. You could make this recipe with any type of filling. i.e. just veggies, chicken, turkey, pork. I plan on making another batch and freezing the spring rolls on a cookie sheet before they are baked. When ready to serve, pull out the number needed and bake. Thanks otis for sharing your recipe. It made me realize that spring/egg rolls are very easy to put together.

Mar 09, 2011

These were good and taste similiar to my regular egg roll recipe other than the dipping sauce; it was sweet and tangy and I liked it for a change, hubby prefers hot mustard on his... I doubled the sauce just to use up more of the canned cranberries. I used 1 pkg. ground turkey, 1 pkg. coleslaw mix, wrapped in egg roll wrappers and fried in canola oil. :)

Dec 15, 2010

GREAT RECIPE! It is my first time making egg rolls and they came out great. Since I've never made them I had a hard time folding the wrappers, they were tearing but I managed to still keep them together. They were a hit with one of my neighbors. I do recommend this recipe

Nov 08, 2014

Recipe tasted great and using the leftover turkey this way is very clever. There is definitely some miscommunication with the egg roll vs spring roll wrappers. I took from the video that spring rolls can be baked and egg roll wrappers do better fried. I don't know if there are different types of spring roll wrappers but that's what I used. I liked the idea of a light wrapper and no frying. I tried baking them, and they basically melted away. I followed the recipe as written and as others suggested, I tried brushing a bit of oil to help crisp them up. The wrappers were almost like a clear goopy semi dissolved wrap and stuck to the pan. I'm assuming the problem is me. The kids and man child all liked them ...Oh yes, we ate them, but with a spoon... That's right, a spoon. ;) UPDATE: talked with an Asian cooking instructor who was doing demos at our grocery today (Yings kitchen). Spring roll wrappers can be baked (with a bit of oil brushed on) BUT NOT THE RICE SPRING ROLL WRAPPERS! She pointed me to a package of frozen SR wrappers and the first ingredient was wheat. Looked like the wrappers from the AR video...I guess that would have been my first clue... :)

May 28, 2011

tried this recipe and the whole family loved it! i used fresh garlic and ginger instead. and deep fried the rolls rather than baked them for a much crispier shell.


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  • Calories
  • 236 kcal
  • 12%
  • Carbohydrates
  • 41.6 g
  • 13%
  • Cholesterol
  • 14 mg
  • 5%
  • Fat
  • 2.8 g
  • 4%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 10 g
  • 20%
  • Sodium
  • 562 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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