Be sure to wrap egg rolls tightly, as this will prevent splatters when frying. Do not stack egg rolls before or after frying.
Cranberry Chili Dipping Sauce:
- Heat olive oil in large skillet over medium-high heat. Add turkey and garlic. Season with salt and pepper and brown for about 5 minutes, breaking up meat with the back of a wooden spoon. Stir in the cabbage, carrots and bean sprouts. Cook for another 5 minutes over medium-high heat. Adjust seasonings. Let cool completely before proceeding with assembling egg rolls. Mixture can be made up to 2 days ahead.
- Brush the edges of the egg roll wrapper with milk. Place 2 tablespoons (30 mL) of filling in the centre of wrapper. Fold sides over edge of filling. Roll up tightly starting with the side closest to you. Fold completely over filling roll and seal edge. Keep finished rolls under damp towel until ready to deep fry.
- In a deep pot, pour in about 3” (8 cm) of canola oil. The amount of oil required will depend on the size of your pot. Be sure it is deep enough; you want the oil to cover the egg roll when dropped in. Heat oil very carefully over medium-high heat to about 375oF (190oC). Carefully slide in about 5-6 egg rolls at a time, but don’t overcrowd as this will bring down the oil temperature. Using long tongs, carefully move the egg rolls around, flipping them over if need be, so they get evenly browned. This should take about 5 minutes. Be very careful when deep frying. Drain the egg rolls on a cookie sheet lined with paper towels. Proceed with the rest of the egg rolls. Let oil cool down completely before discarding.
- Egg rolls freeze well : just wrap cooked egg rolls in aluminum foil and place inside resealable plastic bag. Freeze for up to 4 months. Thaw them in the refrigerator before warming in the oven.
- Place all ingredients in medium saucepan. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat and simmer on low for about 10 minutes, stirring often. Let cool before serving with spring rolls. Makes about 2 cups (500 mL).