1 cup | 250 ml Butterball Boneless Turkey Breast Roast, roasted and shredded
1 tbsp| 15 ml canola oil
2 cups | 500 ml coleslaw mixture
1 tbsp | 15 ml garlic, minced
2 tbsp | 30 ml jalapeno, seeds removed and minced
1/2 cup | 125 ml fresh pineapple, diced small
1 tbsp | 15 ml oyster sauce
1/2 tsp | 2.5 ml soy sauce
1 tsp | 5 ml cornstarch
15 spring roll wrappers, defrosted
2 tbsp | 30 ml water
1 tbsp | 15 ml cornstarch
In a medium saucepan or wok, heat canola oil over medium. Add coleslaw mixture and cook for 3 minutes or until cabbage is wilted.
Add garlic and jalapeno and cook an additional minute or until fragrant.
Add shredded turkey and pineapple and heat through.
Make a slurry with oyster sauce, soy sauce and cornstarch. Add to cabbage and turkey mixture. Cook for 3 minutes or until liquid is gone.
Remove from heat and let mixture cool fully.
In the meantime, preheat the oven to 325°F (165°C) degrees.
Mix water and cornstarch in a small bowl and separate defrosted spring roll wrappers.
With one point toward you, place 2 tbsp (30 ml) of cooled filling along the centre of each egg roll wrap. Brush over edges of the point that is away from you with flour and water mixture. Fold bottom point snugly over filling. Fold in sides and roll over top point, pressing to seal. Repeat.
Place spring rolls on a sprayed cooking sheet. Lightly spray the tops of spring rolls and bake for 20 minutes. No need to flip.
Serve with favourite dipping sauce.
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