Jan DeloryTurkey Spring Rolls Ingredients In picture one, I tried these with rice paper wrappers and they were good, but the second time I made them I used traditional spring roll wrappers and liked them better. 12 -15 Spring Roll Wrappers ½ Lb. of Ground Turkey ¼ Cup of Mushrooms (chopped) 2-3 Green Onions/Scallions (chopped) ½ Cup of Diced Cabbage 2 Carrots (Minced) 1 Tablespoon of Oyster or Other Fish Sauce 1 Teaspoon of Fresh Ginger 1 Clove of Garlic 1 Teaspoon of Soy Sauce ½ Teaspoon of Red Pepper Flake Salt and Pepper to Taste ½ Cup of Vegetable Oil for Frying Instructions Heat the olive oil in a frying pan. Add the turkey meat and cook until no pink color is seen. Before the meat is nearly done, add in the garlic to cook for a few minutes until it glistens. Remove the turkey mixture from the heat and set aside. Prepare the mushrooms, green onion, cabbage, carrots and spices and place in a bowl. Add in the cooled turkey mixture. Lay out a few of the egg roll wrappers on a dry, clean, surface. Fill a tablespoon and drop it on one side of the mixture. Roll it tight like you would roll a burrito, being careful to tuck in sides and pinch any openings together. (you do not want the filling to leak out into the oil when frying). Heat the vegetable oil over medium heat. Place the rolls one at a time in the pan when the oil is ready. When browned, remove the rolls with tongs and place on a paper towel to drain. Serve with our Chinese Brown Duck Sauce or an Asian chili sauce.