Gary MacLean’s turkey and cranberry spring rolls

These are an easy way to use up that leftover turkey.

Gary MacLean's turkey and cranberry spring rolls
  • 200g turkey leftovers
  • 1 stick celery
  • ½ red onion
  • 8 mange tout
  • ½ carrot
  • ½ small leek
  • 2 tbsp soy sauce
  • 50g cranberry sauce
  • 8 sheets of spring roll pastry
  • 1 egg + 20ml milk (eggwash)
  • sunflower oil
  • salt
  1. Cut all the vegetables into fine strips and mix together.
  2. Heat a non-stick frying pan, add 1 tbsp oil and sauté ½ the vegetables on a high heat for 2-3 mins.
  3. Pour veg into a colander over a bowl to drain off fat then repeat with the other half of the veg.
  4. Mix turkey and veg together.
  5. Add soy sauce, season and add cranberry sauce.
  6. Place a pastry sheet on a clean work surface.
  7. Spoon 2 tbsp turkey mixture diagonally across the centre of each sheet, leaving a 4cm border at each end.
  8. Brush the corners and sides with egg wash.
  9. Fold in the ends and roll up firmly to enclose filling and make a 10cm-long spring roll.
  10. Repeat with the remaining pastry and turkey mixture.
  11. Shallow fry in a little oil until crisp and golden.

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