This is a Chinese inspired recipe. Spring rolls are filled with leftover turkey (or chicken) and cabbage, then served with a sweet and sour cranberry sauce. Perfect for informal dinner parties. Try them at your next Christmas do.
I made these with my leftover turkey and we LOVED them. The only reason I gave them 4 stars is that by baking them they did not turn out as crisp as when you deep fry them. So next time, I think I would deep fry them. However, my husband and kids and I LOVED these and I plan on making them anytime I have leftover turkey. The cranberry dipping sauce was also so good to dip the eggrolls in. - 04 Dec 2009 (Review from Allrecipes US | Canada)
This is an awsome recipe. It will be great for an appetizer to any meal. I have tried these and they are delicious. ED - 29 Nov 2009 (Review from Allrecipes US | Canada)
Recipe Group Selection: 26, November 2011 I made a batch of 20 spring rolls. We baked 14 of them and deep fried 6 of them. The filling had a good flavor in both, but DH and I both enjoyed the baked rolls over the fried ones. The cranberry dipping sauce was wonderful with this recipe and I would make again to go with other Asian foods I make. I found egg roll wrappers to be very easy to work with and will be using them again. You could make this recipe with any type of filling. i.e. just veggies, chicken, turkey, pork. I plan on making another batch and freezing the spring rolls on a cookie sheet before they are baked. When ready to serve, pull out the number needed and bake. Thanks otis for sharing your recipe. It made me realize that spring/egg rolls are very easy to put together. - 02 Dec 2011 (Review from Allrecipes US | Canada)