The Best Thai Spring Rolls
- 1/4 cup cooking oil
- 1/2 lb ground turkey (optional)
- 1/2 cup onion, finely chopped
- 1/2 cup carrot, finely chopped
- 1 teaspoon garlic salt
- 1 1/2 tablespoons soy sauce
- 3 cups cabbage, finely sliced (I get pre packaged cole slaw mix (with only the cabbage)
- 1 cup bean sprouts
- 1 (8 ounce) package egg roll wraps
- Sauce
- 1 cup sugar
- 1/2 cup red wine vinegar
- 1/4 cup water
- 2 teaspoons garlic salt
- 2 tablespoons ketchup
- 1/2 teaspoon dried hot pepper (I use Cayenne)
- Spring roll:.
- Heat oil in a fry pan or wok.
- Add next four ingredients until the meat is browned.
- Add soy sauce and the remaining ingredients.
- Let cool before wrapping in egg roll wrap.
- Read the back of the egg roll wrap package to learn how to properly roll them.
- Deep fry in 1 cup cooking oil until light brown.
- Drain on a paper towel to get rid of excess oil.
- Sauce:.
- Combine all ingredients in a sauce pan and bring to a boil.
- turn to low and let cook for 5 minutes.
cooking oil, ground turkey, onion, carrot, garlic salt, soy sauce, cabbage, bean sprouts, egg roll wraps, sauce, sugar, red wine vinegar, water, garlic salt, ketchup, pepper
Taken from www.food.com/recipe/the-best-thai-spring-rolls-298307 (may not work)