The Recipes

Turkey Spring Rolls

In my quest to continue using up the turkey breast I roasted and keep changing things up, I decided some Asian-inspired flavors were called for.

I've made spring rolls before, but if you are cooking for friends, I highly recommend doing what my friends Paul, Cathy and I did at another dinner: a do-it-yourself setup in the middle of the table.  Just put each component in a separate dish and a shallow dish of hot water to soak the wrappers in.  Give everyone their own little container of dipping sauce and you're good to go!

Turkey Spring Rolls


- 3-4 wrappers
- 1/2 c. turkey meat, diced
- 2 T. soy sauce, divided
- 1/4-in. piece of ginger, grated
- 1 tsp. fish sauce
- 1 tsp. Mirin
- 1/2 scallion, cut into thin rings
- 1 1/2 scallions, cut julienne
- 1/4 apple, peeled and cut into thin strips
- handful of cilantro, torn
- juice of 1 lime
- tiny drizzle of sesame oil
- 1/2 T. of blended oil

Whisk together 1/2 of the soy, fish sauce and Mirin and a few grates of ginger.  Top with the 1/2 scallion.  Set aside.

In a small sauce pan, heat the oil.  Add the soy sauce and a bit more ginger.  Add the turkey and let it heat through.

While the turkey reheats, heat a shallow bowl of water for 1 1/2 minutes in a microwave.

Remove the turkey from the heat.  Put one wrapper at a time into the warm water, removing as soon as it softens.  Place a small amount each of cilantro, scallion, apple and turkey in the center of each one.  Roll up the spring roll like a burrito, folding one long side of the wrapper over and starting to roll, folding in the sides.  Set the spring roll on a plate and repeat for the other wrappers.  Serve with the dipping sauce.