Turkey Spring Rolls
Ingredients
2 tbsp olive oil
3-4 cups cooked turkey, shredded
6 garlic cloves, finely chopped
1 medium size onion, finely chopped
2 cups cabbage, chopped
1 cup carrots, finely chopped (Baby carrots are handy!)
1 cup bean sprouts
1 tub water chestnuts, chopped (optional)
Salt and Pepper, to taste
A few drops of Sesame oil (optional)
Lumpia Skin (Spring Roll Wrappers) - may be found at any Asian store (use the Filipino brand - the paper-thin variety, if you can find them)
For the Sauce to use for the Stir-Fry
Choices: Hoisin sauce (about 4 Tbsp or to taste), Soy Sauce (beging with 2 Tbsp), Oyster Sauce (begin with 1 Tbsp) or a Soy-Oyster combo. I usually eyeball the sauce so let this serve as a mere guide. Follow your taste buds!
I usually pre-cook all the ingredients before I fry or bake them but it’s not difficult to do so provided you’ve got all the ingredients ready.
Procedure
Heat the oil in a wok or a deep frying pan in medium heat.
Season the oil by adding the garlic and frying it until aromatic, less than a minute. Add the onion and stir-fry for another 2-3 minutes.
Place the shredded turkey in the pan and stir-fry just until heated, 2 minutes more or less.
Raise the heat and add the vegetables and continue to stir-fry until tender, roughly 2-3 mins.
