© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1/4 c sesame oil
1 tbsp fresh gingerroot, peeled and minced
1 Bunch scallions, bias cut
1 tbsp fresh garlic, minced
1 lb SMOKED TURKEY, julienned
1/2 lb shiitake mushrooms, destemmed & julienned
1 Large red bell pepper, seeded and julienned
1/2 lb bean sprouts, well washed and drained
1 lb cellophane noodles, cooked and rough chop
1 tsp white pepper
1 c dry sherry
20 8-1/4" square spring roll wrappers
2 Large eggs
As needed Chinese plum dipping sauce
In large wok, on high heat, heat sesame oil; stir-fry ginger, scallions and garlic, add turkey, mushrooms, peppers, bean sprouts; stir-fry for about 2 minutes.
Add noodles and white pepper. Stir fry an additional minute.
Add sherry and continue to stir-fry for one minute longer. Season to taste. Set aside to cool.
Lay wrapper flat so it has a diamond shape, with one point facing you and the opposite point facing away.
In a small mixing bowl, lightly beat eggs to make an egg wash. Brush egg wash over each wrapper.
Place ¼ cup filling in the lower center of the wrapper. Start rolling upwards, at the halfway mark, fold over the left and right points. Roll tightly
Repeat using all wrappers and filling.
Deep fry spring rolls in 350 degree F. oil until golden brown. Remove and pat off excess oil.
Plate with two spring rolls per portion. Serve with Chinese plum dipping sauce.