Smoked Turkey Spring Rolls Recipes

TURKEY SPRING ROLLS

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.

TURKEY SPRING ROLLS

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.

SMOKED TURKEY SPRING ROLLS

Steps:

• Mix cucumbers and 3/4 teaspoon salt in strainer; let stand 15 minutes. Rinse well. Squeeze cucumbers dry. Wrap in kitchen towel to remove excess moisture.
• Whisk 9 tablespoons plum sauce, vinegar and oil in large bowl to blend. Mix in turkey, green onions and chopped mint. Season with salt and pepper. Mix cucumbers into filling.
• Fill another large bowl with hot water. Place 1 rice paper round in hot water until softened, about 30 seconds. Remove from water; place on towel and pat dry. Place 2 tablespoons filling in center of rice paper. Top with 1 mint leaf. Fold sides of rice paper over filling; roll up tightly. Repeat with remaining rice paper, filling and mint. (Can be made 6 hours ahead. Place spring rolls in single layer on platters. Cover with plastic; chill.)
• Serve with additional plum sauce.