I wanted to try something new by using ground turkey and I still have been obsessed with making finger food/appetizers/amuse bouche/canapés. I have a lot of dumpling wrappers and I wasn’t in the mood to make pot-stickers so I decided to make spring rolls!! Because there is a deep fryer in my new apartment. OMG! How cool is that? I no longer need to make an oil bath in a saucepan to fry my things!
For the Filling
- 1 large carrot, julienned
- 1 red bell pepper, small cubed
- 2 garlic cloves, minced
- 2 scallions, thinly sliced on the bias
- ½ lb ground turkey
- 3 TBS soy sauce
- 1 tsp sesame oil
- Olive oil
- Salt and pepper
Peel the carrot and on a mandolin, julienne the carrot, then cut into 1-inch lengths and set aside. Remove the seeds from the bell pepper and cut them into small cubes (small macedoine).
In a sauté pan, heat some oil and sweat the carrots and bell peppers until tender. Season with some salt and pepper. Set aside.
In another sauté pan, heat some oil and sauté the ground turkey, making sure to break apart the clump of ground meat. Add the garlic, scallions, soy sauce, and sesame oil. Cook until almost done and then add in the carrots and bell peppers. Cook until meat is fully cooked and taste for seasoning and adjust.
Let the filling sit on a strainer to allow all the excess juices and oils to flow through, then cool on a sheet tray. The filling should not have too much moisture because that will make the spring rolls soggy.
*This can be made 1-2 days in advance and stored in a quart container.
For the Duo of Sauces
- One 13.5 oz. can coconut milk
- Peanut sauce
- 1 TBS powdered sugar
Before mixing the coconut milk with the sauces, bring it to a simmer and stir in powdered sugar. Mix half of the coconut milk with sriracha and the other half with the peanut sauce.
For the Spring Rolls
- Filling from above
- 1 granny smith apple, tiny dice
- 1 package of wonton wrappers
- Oil for frying
Mix the apple into the filling and wrap the wonton wrappers into spring rolls using a teaspoon of the filling for each wrapper. Set aside on a dusted surface or on plastic wrap. You may use water or egg wash to close the wrappers. You may freeze these as well before frying.
When the oil reaches 375°F, fry spring rolls for 2-3 minutes, just so that it’s golden brown and hot in the center. Serve with the sauces.
*I made this for my birthday get-together.