Ingredients
- 1 cup turkey meat (boiled, shredded)
- 15 spring roll wrappers
- 1 cup cabbage (julienned)
- ½ cup capsicum (julienned)
- ½ cup carrots (julienned)
- ½ cup peas (fresh or frozen)
- 1 teaspoon Himalayan pink salt
- 1 teaspoon black pepper powder
- 2 teaspoons chili sauce
- 1 teaspoon vinegar
- 1 teaspoon soy sauce
- 1 teaspoon Worcestershire sauce
- water (for sealing)
- oil (for frying)
Instructions
- In a wok or skillet, combine the boiled turkey meat, cabbage, capsicum, carrots, peas, salt, black pepper powder, chili sauce, vinegar, soy sauce, and Worcestershire sauce. Cook for 8 to 10 minutes, then remove from heat and let cool slightly.
- Place 2 tablespoons of the filling near the bottom corner of a spring roll wrapper. Fold the sides inward over the filling, brush the edges with water to seal, and roll tightly (but not too tight). Repeat with the remaining wrappers and filling.
- Heat oil in a deep pan and fry the rolls in batches until golden brown and crispy. Remove and place on kitchen paper to absorb excess oil.
- Serve hot with ketchup or your favorite dipping sauce. Enjoy! And remember “COOKING IS EASY!”
Notes
- You can air-fry these rolls by brushing them with oil before frying. Baking also works well.
- Turkey can be substituted with chicken or minced meat.
- Feel free to add more vegetables as per your preference.
- Avoid overfilling the rolls to prevent tearing.