Source: National Turkey Federation

Kick off your spring menu with these turkey roll ups.

Servings

2 tbsp vegetable oil
2 tsp sesame oil (roasted)
1.33 cup fresh chopped green onion
1 large red bell peppers , thinly sliced
2 tsp fresh ginger root , minced
2 tsp garlic cloves, chopped
8 oz fresh bean sprouts
4 tsp cornstarch
0.33 cup cold water
3 tbsp Sauce, soy, low sodium, from soy & wheat
1 tsp sugar
1 lb skinless cooked turkey breast , thawed, cut into 1/4-inch strips
6 cup Lettuce, leaf, shredded
30 Wrappers, egg roll
1 cup vegetable oil

1 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.
2 Blend cornstarch, water, soy sauce, and sugar together.
3 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.
4 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.
5 Heat at least 2 inches of oil to 380 degrees 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.