Leftover Turkey Spring Rolls with Cranberry Sweet and Sour Dipping Sauce
Featured in Allrecipes Magazine

Leftover Turkey Spring Rolls with Cranberry Sweet and Sour Dipping Sauce

25
otis 0

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 15 m servings 236 cals
Serving size has been adjusted!

Original recipe yields 25 servings

Adjust

Nutrition

  • Calories:
  • 236 kcal
  • 12%
  • Fat:
  • 2.8 g
  • 4%
  • Carbs:
  • 41.6g
  • 13%
  • Protein:
  • 10 g
  • 20%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 562 mg
  • 22%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

25
  1. 27 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 thi...

Most helpful critical review

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 w...

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 thi...

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 th...

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 ...

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 ...

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 the...

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 w...

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.

These are very good and definitely a different way to use up those leftovers.