Leftover Turkey Spring Rolls with Cranberry Sweet and Sour Dipping Sauce So Tasty

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Leftover Turkey Spring Rolls with Cranberry Sweet and Sour Dipping Sauce

"This lends traditional Asian flavors with an all-American twist. I advise enlisting the help of a couple of human beings rolling the spring rolls. This takes up the majority of the prep time. I bake the rolls as opposed to frying them to cut down on the energy, however you could deep fry them for additonal taste. If you cannot locate spring roll wrappers, use the egg roll wrappers. They don't bake nicely, so deep-fry them alternatively. Use real soy sauce brewed from soybeans, and no longer the stuff with caramel coloring and salt."

Ingredients :

2 tablespoons olive oil
1 teaspoon Asian (toasted) sesame oil (non-compulsory)
2 cups finely chopped cooked turkey
half carrot, minced
2 cloves garlic, minced
1/eight teaspoon floor black pepper
1/eight teaspoon ground ginger
1/eight teaspoon garlic and herb seasoning combination (along with Mrs. Dash®)
five tablespoons soy sauce
6 cups finely shredded cabbage
half teaspoon oyster sauce (non-obligatory)
50 (7 inch rectangular) egg roll wrappers
1/four cup jellied cranberry sauce
1/4 cup white sugar
1/four cup white vinegar
1 dash soy sauce

Instructions :

Prep : 45M	Cook : 25M	Ready in : 1H15M

Heat the olive oil and sesame oil in a wok or big skillet over medium-high heat until it shimmers. Cook and stir the turkey, carrot, garlic, black pepper, ginger, and garlic and herb seasoning till the garlic releases its perfume, about 2 minutes. Stir in 2 tablespoons of the soy sauce, and maintain cooking until the carrot starts to soften, about five minutes. Stir within the cabbage, oyster sauce, and remaining three tablespoons of soy sauce. Continue to stir, until the cabbage is soft and cooked via, about 10 mins. Remove the aggregate from the heat, and set aside. Drain off any excess liquid.
Preheat oven to 350 degrees F (175 levels C). Line numerous baking sheets with parchment paper.
To fill the wrappers, separate and vicinity the spring roll wrappers onto your work surface, with the factors of the rectangular pointing up and down in a diamond shape. Spoon about 2 tablespoons of the turkey filling in a line across the center of the wrapper, and fold the bottom factor as much as cover the filling. Fold the two side factors in on pinnacle of the folded wrapper, to completely enclose the filling. The aspect points ought to be about 1 inch aside. Firmly however gently, roll the spring roll right into a tight cylinder, and roll the wrapper over to firmly press down the final factor. Set the stuffed wrappers seam-facet down onto the parchment-coated baking sheets so they do not contact. The rolls must be about the thickness of a finger.
Bake the filled rolls within the preheated oven until they begin to brown, about 15 mins. Mash the cranberry sauce in a saucepan over medium warmth until the sauce is clean, then whisk within the sugar, vinegar, and a sprint of soy sauce. Bring the aggregate to a boil, and simmer, whisking the sauce, till the sugar has dissolved and the sauce reduces and thickens barely, approximately 10 mins. Remove sauce to a bowl. Serve the rolls hot with the sauce.

Notes :

Reynolds® parchment can be used for easier cleanup/removal from the pan.

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