For the filling, heat the olive oil in a wok or a skillet over medium heat and sauté the garlic and ginger quickly for 1 minute. Next, add the turkey and sauté until cooked through.
Add the cabbage mixture and cook for 3 minutes until wilted. Stir in the cornstarch, oyster sauce, soy sauce and green onions. Cook until the moisture is evaporated. The filling should not be watery. Set aside to cool.
Set up a work surface with your spring roll wrappers out of the package and covered with a damp tea towel. Mix your flour and water together in a small bowl. Set your pan of turkey filling close by.
Place a spring roll wrapper on your work surface in a diamond shape. Place a heaping tablespoon of filling in the lower third of the spring roll. Fold up the bottom onto the filling and tuck in slightly under the filling. Fold the two sides into the middle and roll up until almost to the top. Use the flour/water mixture to seal and finish rolling. Place on a baking tray and continue with the other 17 or so until done. The spring roll should be about 1 1/2" wide.
Pour enough oil to fill a wok halfway full or alternatively use a deep fryer. Heat on medium-high until hot but not to smoking. You can put a small piece of bread in to see if it bubbles up quickly to check if the oil is hot enough.
Carefully place spring rolls in the oil (4 or 5) at a time and cook in batches until golden brown, turning as needed. Cook for about 1 to 1 1/2 minutes. Remove and drain on a plate lined with paper towels.
Whisk the cranberry dipping sauce together and serve with the spring rolls.
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