Turkey Spring Rolls with Cranberry Dipping Sauce Recipe

Perfect party treats

This turkey recipe uses up leftover turkey and also vegetables too.

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Prep: 30min Cook: 20min
Serves 4
For the spring rolls:
  • 100g leftover christmas turkey (cooked)
  • 75g cooked carrots
  • 75g cooked cabbage
  • 100g cooked roast potatoes
  • 1/4 tsp Chinese five spice
  • 2 tbsp Dark soy sauce
  • 4 sheets of filo pastry, cut in half
  • 1 egg, beaten

For the cranberry dipping sauce:
  • 3 tbsp Cranberry sauce
  • 2 tbsp Dark soy sauce
  • 1 tbsp white wine vinegar
  • 2 tbsp sesame oil
  • 2 tbsp water
  1. Chop the turkey, carrots, cabbage & potatoes into small pieces and place into a bowl.
  2. Add the spice and soy sauce and mix well.
  3. Take one half piece of filo pastry at a time & leave the rest covered over to prevent them drying out.
  4. Place it on a board and spoon some mixture onto one corner as shown below.
  5. Brush the pastry with beaten egg around the edges.
  6. Fold over the bottom corner and fold each edge of the pastry in, to make an envelope.
  7. Roll up carefully and set aside.
  8. Repeat with the remaining filo sheets and filling.
  9. Place all the rolls onto a greased & lined baking sheet and brush with beaten egg.
  10. Bake in a 180C oven for approx 20 minutes, until golden brown.
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