David's Thai Spring Rolls & Sauce Recipe
Ingredients
| Cooking oil | 1/4 Cup (16 tbs) (Spring Roll:) | |
| Ground turkey | 1/2 pound (Spring Roll:) | |
| Onion | 1/2 Cup (16 tbs), finely chopped (Spring Roll:) | |
| Carrot | 1/2 Cup (16 tbs), finely shredded (Spring Roll:) | |
| Garlic salt | 1 Teaspoon (Spring Roll:) | |
| Soy sauce | 1 1/2 Tablespoon (Spring Roll:) | |
| Cabbage | 3 Cup (16 tbs), finley sliced (Spring Roll:) | |
| Bean sprouts | 1 Cup (16 tbs) (Spring Roll:) | |
| Egg package | 1 (Spring Roll:) | |
| Sugar | 1 Cup (16 tbs) (Sauce:) | |
| Red wine vinegar | 1/2 Cup (16 tbs) (Sauce:) | |
| Water | 1/4 Cup (16 tbs) (Sauce:) | |
| Garlic salt | 2 Teaspoon (Sauce:) | |
| Ketchup | 2 Tablespoon (Sauce:) | |
| Hot pepper | 1/2 Teaspoon, dried (Sauce:) |
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.
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.
Chef
