Turkey spring rolls with cranberry dipping sauce

    1 hour 15 min

    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.

    28 people made this

    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
    • Sauce
    • 4 tablespoon cranberry sauce
    • 4 tablespoons caster sugar
    • 4 tablespoons white vinegar
    • 1 dash soy sauce

    Prep:45min  ›  Cook:30min  ›  Ready in:1hr15min 

    1. 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.
    2. 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.
    3. Preheat oven to 180 C / Gas 4. Line several baking trays with baking parchment.
    4. 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.
    5. 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.

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    Reviews & ratings
    Average global rating:

    Reviews in English (35)


    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)