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|2 tbsp Vegetable Oil|
|2 tsp Roasted Sesame Oil|
|1 1/3 cp Green Onion sliced|
|1 lg Red Bell Pepper julienne|
|2 tsp Fresh Ginger minced|
|2 tsp Fresh Garlic minced|
|8 oz Fresh Bean Sprouts|
|4 tsp Cornstarch|
|1/3 cp Water|
|3 tbsp Soy Sauce|
|1 tsp Sugar|
|1 lb Pulled Turkey thawed, cut into 1/4-inch strips|
|6 cp Leaf Lettuce julienne|
|30 ea Spring Roll Wrappers|
|ea Vegetable Oil for Frying (as needed)|
Heat oils in large saute pan over high heat. Add green onion and red pepper and cook one minute, stirring constantly. Add ginger and garlic and saute one minute. Add bean sprouts and saute one minute.
Blend cornstarch, water, soy sauce and sugar together.
Add turkey, lettuce and cornstarch mixture to pan and cook, stirring constantly, until liquid is thickened. Remove from heat and transfer to a flat pan to cool.
When cool enough to handle, place approximately 2 tablespoons on the lower corner of one wrapper.
Roll up, folding in sides to completely enclose filling. Seal ends by brushing lightly with water. Set each aside until all are rolled.
Heat at least 2 inches of oil to 380° F and fry spring rolls a few at a time until golden brown and crispy.
Drain on paper towel and serve immediately with garnish and sauces.
Serve one roll per portion.