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Merry Christmas Follow Me Foodie Readers!
Follow Me Foodie to Turkey Spring Rolls with Cranberry Chutney Recipe
Merry Christmas Follow Me Foodie readers! I hope you got everything you wanted and more, but most importantly I hope you get fed really well tonight. At this point you’re either really excited for your turkey dinner or you’re actually getting a bit tired of them. And if you’re like me, you’re already looking forward to the leftovers, hence why I keep thinking of recipes! Well whichever it is, you’re likely going to have leftovers… and if you don’t, then whoever was in charge didn’t make a big enough turkey!
So you probably plan on making that classic day after Christmas sandwich with turkey, stuffing and cranberry sauce, but after a while that might get kind of old too. So what else can you do? Well, yesterday I posted a recipe for Turkey Eggs Benedict on a Stuffing “Biscuit” and today is something new!
This recipe is very simple and it’s a bit East meets West. It’s a switch up on a basic spring roll, and it works well as an appetizer. The best part is you can even freeze them! Wow, how 30 minute meals of me!
Note: My measurements are rough estimates, so please adjust accordingly.
Turkey Spring Rolls with Cranberry Chutney Recipe
- 2 tablespoons olive oil
- 1 teaspoon sesame oil
- 2 cups finely chopped cooked turkey
- 2 cups leftover stuffing
- 6 cups finely shredded cabbage
- 1/4 cup turkey gravy
- Salt and pepper to taste
- 50 (7 inch square) egg roll wrappers
- 1/4 cup cranberry sauce
- 2 tbsp apples
- 1 tbsp Golden raisins
- 1 tbsp dried cranberries
- 1/4 cup white vinegar
- 2 tbsp sugar
- 1/2 teaspoon cinnamon
- You can deep fry or bake them. If you bake them, preheat oven to 350 degrees F and line baking sheets.
- Heat the oils and cook the turkey on medium-high heat. Stir in the gravy and cabbage and season with salt and pepper. Cook until the turkey is hot and the cabbage is tender.
- In another skillet heat the stuffing until hot. Moisten with gravy if necessary.
- Fill egg roll wrappers with a spoonful of turkey and cabbage mixture and a spoonful of stuffing. Make sure turkey and cabbage mixture is not wet and refrain from using excess liquid.
- Wrap the spring roll and fold tightly. Place the spring rolls fold down on baking sheets or deep fry them.
- Bake the spring rolls in the oven for 10-15 minutes or until ready.
- Sautee all the cranberry chutney ingredients in a sauce pan and bring the mixture to a boil while stirring occasionally. Allow it to simmer for 10 minutes or until desired thickness and consistency.
- Serve the spring rolls with dip.
I’ve been making the traditional Asian spring rolls – the fried ones with crusty shell and the soft ones made from rice which have to be softened in water before rolling. First time to hear of turkey spring rolls, will have to try your recipe! 🙂
@Mark – oh great!!! then these will turn out really well for you since you already have the experience! It’ll be an easy switch up! Let me know how it goes! Exciting!
mmm these look so yummmmmmy! and very good job with the frying, the color on those babies look amazing 🙂