You can make these spring rolls with either turkey or ham or both. If you have a lot of brussel sprouts leftover, you can finely chop them and add them in instead of the Chinese cabbage.
Makes 15 spring rolls
1 packet of spring roll skins (15)
2 cloves of garlic
1 thumb sized piece of ginger, finely minced
4 spring onions, roughly chopped
175g of leftover ham
150g of carrots, grated
150g of red peppers
200g of chinese cabbage
1 tablespoon of soy sauce
1 tablespoon of rice wine
1 teaspoon of caster sugar
1 teaspoon of sesame oil
Small handful of coriander stalk, finely chopped
1 egg, beaten
Sunflower oil to fry
For the dipping sauce:
1 tablespoon of freshly grated ginger
2 teaspoons of caster sugar
5 tablespoons of soy sauce
small handful of coriander leaves, roughly chopped
Heat a drop of oil in a large frying pan over a medium high heat and then add the ginger, spring onion and garlic. Stir fry for about 1 minute.
Add in the carrots, red peppers, coriander stalks, soy sauce, rice wine, caster sugar and fry for a further 4-6 minutes.
Stir through the leftover ham and sesame oil and remove from the heat and allow to cool.
Whisk all the ingredients for the dipping sauce together and set aside.
Assemble the spring rolls one at a time, by placing one spring roll skin on a clean work surface and adding three dessert spoonfuls of the cooled mixture to the centre in a small sausage shape.
Brush the edges of the wrapper with beaten egg and then fold in each side in and then roll up tightly.
Fill a large high sided frying pan with 1-2cm of oil and then place this over a high heat. Check that the oil is hot enough to fry the spring rolls by dipping one in and seeing if it bubbles vigourously.
Shallow fry the spring rolls for 3-4 minutes either side until they are left with an even golden colour all over. Remove from the oil with a slotted spoon and set aside on a plate lined with kitchen paper.
Serve the spring rolls straight away with the dipping sauce.