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David's Thai Spring Rolls & Sauce

the.instructor's picture
Ingredients
  Cooking oil 1⁄4 Cup (4 tbs)
  Ground turkey 1⁄2 Pound
  Onion 1⁄2 Cup (8 tbs), finely chopped
  Carrot 1⁄2 Cup (8 tbs), finely chopped / shredded
  Garlic salt 1 Teaspoon
  Soy sauce 1 1⁄2 Tablespoon
  Cabbage 3 Cup (48 tbs), finley sliced
  Bean sprouts 1 Cup (16 tbs)
  Egg roll wraps 10 (1 Package)
  Sugar 1 Cup (16 tbs)
  Red wine vinegar 1⁄2 Cup (8 tbs)
  Water 1⁄4 Cup (4 tbs)
  Garlic salt 2 Teaspoon
  Ketchup 2 Tablespoon
  Dried hot pepper 1⁄2 Teaspoon
Directions

Spring Roll: Heat oil in a fry pan or wok; add the next four ingredients until the meat is browned.
Add soy sauce and the remaining ingredients.
Let cool before wrapping in the egg roll wrap.
Deep fry in approximately 1 cup of oil until light brown; drain on a paper towel.
Sauce: Combine all ingredients in a saucepan and bring to a boil; turn to low and let cook for 5 minutes.

Recipe Summary

Cuisine: 
Fusion
Course: 
Appetizer
Method: 
Fried
Ingredient: 
Vegetable

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