David's Thai Spring Rolls & Sauce
|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|
|Dried hot pepper||1⁄2 Teaspoon|
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.