About this recipe:This is a Chinese inspired recipe. Spring rolls are filled with cooked 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.
Makes: 50 spring rolls
2 tablespoons olive oil
1 teaspoon toasted sesame oil
275g cooked turkey, finely chopped
1/2 carrot, finely chopped
2 cloves garlic, finely chopped
1/8 teaspoon ground black pepper
1/8 teaspoon ground ginger
1/8 teaspoon garlic and herb seasoning mix
5 tablespoons soy sauce
425g grated cabbage
1/2 teaspoon oyster sauce
50 spring roll wrappers
4 tablespoon cranberry sauce
4 tablespoons caster sugar
4 tablespoons white vinegar
1 dash soy sauce
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Heat the olive oil and sesame oil in a wok or large frying pan over medium-high heat until it shimmers. Cook and stir the turkey, carrot, garlic, black pepper, ginger and garlic and herb seasoning mix until the garlic releases its fragrance, about 2 minutes.
Stir in 2 tablespoons of the soy sauce and continue cooking until the carrot begins to soften, about 5 minutes. Stir in the cabbage, oyster sauce and remaining 3 tablespoons of soy sauce. Continue to stir, until the cabbage is soft and cooked through, about 10 minutes. Remove the mixture from the heat and set aside. Drain off any excess liquid.
Preheat oven to 180 C / Gas 4. Line several baking trays with baking parchment.
To fill the wrappers, separate and place the spring roll wrappers onto your work surface, with the points of the square pointing up and down in a diamond shape. Spoon about 2 tablespoons of the turkey filling in a line across the centre of the wrapper and fold the bottom point up to cover the filling. Fold the two side points in on top of the folded wrapper, to fully enclose the filling. The two side points should be about 2.5cm apart. Firmly but gently, roll the spring roll into a tight cylinder and roll the wrapper over to firmly press down the remaining point. Set the filled wrappers seam-side down onto the prepared baking trays so they don't touch. The rolls should be about the thickness of a finger.
Bake the filled rolls in the preheated oven until they begin to brown, about 15 minutes. Mash the cranberry sauce in a saucepan over medium heat until the sauce is smooth, then whisk in the sugar, vinegar and a dash of soy sauce. Bring the mixture to the boil and simmer, whisking the sauce, until the sugar has dissolved and the sauce reduces and thickens slightly, about 10 minutes. Remove sauce to a bowl. Serve the rolls hot with the sauce.