Spring rolls are always popular as an appetizer. In this version the turkey adds a new flavor and works well with the salty dipping sauce.
4 tsp. cornstarch
1⁄3 cup water
3 tbsp. soy sauce
1 tsp. sugar
1 1⁄3 cups green onion, sliced
1 red bell pepper, julienned
2 tbsp. vegetable oil
2 tsp. sesame oil
2 tsp. ginger, minced
2 tsp. garlic, minced
8 oz. bean sprouts
1 lb. turkey, cut into 1⁄4-in strips
6 cups lettuce, julienned
30 spring roll wrappers
Vegetable oil, as needed for frying
1. In a small bowl, whisk together cornstarch, water, soy sauce and sugar. Reserve.
2. In a large skillet over high heat, sauté green onion and red pepper in both oils for 1 min. Add ginger and garlic and cook 1 min. Add bean sprouts and cook 1 min. more.
3. Add turkey, lettuce and cornstarch mixture to the skillet and cook, stirring constantly, until liquid is thickened. Remove from heat and transfer to a hotel pan to cool.
4. Place approx. 2 tbsp. mixture on lower corner of one wrapper. Roll up, folding in sides to completely enclose filling. Seal ends by brushing lightly with water. Repeat with remaining wrappers and filling.
5. In a large pan or deep-fryer, heat at least 2-in. oil to 380° F. and fry spring rolls in batches until golden brown and crispy. Drain and serve with a dipping sauce.