Recipe by otis
"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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Asian (toasted) sesame oil
finely chopped cooked turkey
ground black pepper
garlic and herb seasoning blend (such as Mrs. Dash®)
finely shredded cabbage
50 (7 inch square)
egg roll wrappers
jellied cranberry sauce
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.
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.
This is an awsome recipe. It will be great for an appetizer to any meal. I have tried these and they are delicious. ED
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.
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. :)
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... :)
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
Tried them both ways (baked and deep fried) and given the type of filling, I must say that deep fried is MUCH better! It only take about 1 min per roll, and I could do 2 large rolls at a time without affecting the oil temp too much. Worth the extra calories at this time of year! Save the spring roll wrappers (rice paper) for the type of spring rolls with really fresh, raw ingredients like cucumber, carrot, cilantro. AWESOME dipping sauce = do not change a thing on it!
* Percent Daily Values are based on a 2,000 calorie diet.
Leftover Turkey Spring Rolls with Cranberry Sweet and Sour Dipping Sauce
Serving Size: 1/25 of a recipe
Servings Per Recipe: 25
Amount Per Serving
Calories from Fat: 25
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