If you're a little intimated about making egg rolls or want to avoid deep-frying, try wrapping this tasty filling in blanched cabbage leaves and simmering the rolls in tomato sauce.
6 tsp. oil
2 cloves crushed garlic
1 tsp. grated ginger
1 c. finely cubed roasted turkey
1/4 tsp. black pepper
2 T. teriyaki sauce
1/2 c. finely shredded carrot
3 c. finely shredded cabbage
3 tsp. cornstarch
2 T. water
10 large spring roll wrappers
Oil for deep-frying
Heat the oil in a heavy-bottom frying pan. Add the garlic and ginger; cook until pale golden. Stir in the turkey, pepper and teriyaki sauce. Mix to evenly coat the turkey. Add the carrot and cabbage -- stir-fry for 3 minutes. Mix the cornstarch and water and add to the turkey mixture. Cook -- stirring constantly -- until the liquid is clear and thick. Allow to cool.
Cut the spring roll wrappers in half diagonally -- creating 20 triangles. Keeping the remaining wrappers covered with a damp towel, place 2 teaspoonfuls of the filling on a triangle wrapper. Fold the two side points inward. Then, roll up towards the last point to form a log. Seal the end with a little flour and water paste. Repeat with the remaining wrappers.
Heat the oil in the deep-fryer and deep-fry four rolls at a time until they are golden -- about 3 minutes. Drain thoroughly on paper towels before serving.
