Leftover Turkey Osaka Egg Rolls

• 1/2 cup Mustrard Seed Ginger Dressing
• 1 tablespoon grated fresh ginger
• 1 tablespoon minced fresh garlic
• 12-16 ounces leftover turkey chopped to half inch pieces
• 1 tablespoon toasted sesame oil
• 4 scallions thinly sliced across the bias
• 2 carrots shredded
• 1 red bell pepper cut into half inch by 2 inch julienne strips
• 1 cup napa cabbage shredded
• 1 package wonton wrappers
• 4 tablespoons canola oil
• 1 cup Mustard Seed Osaka Sauce for dipping

1. In a saute pan or skillet over medium heat, saute the ginger and garlic until they are fragrant, about 30 seconds, then add the Mustard Seed Ginger Dressing and bring to a light boil. Simmer the dressing for 3 minutes stirring often, then add the scallions, carrots, peppers and cabbage to the sauce and simmer for another 3 minutes. This will reduce and caramelize the dressing and soften the vegetables. Remember to stir often so the dressing does not burn. Remove this mixture from the heat, stir in the sesame oil and let cool for 15 to 20 minutes. Then strain and fold in the turkey.
2. Fill each egg roll wrapper with one tablespoon of the mixture and roll. Add the four tablespoons of vegetable or canola oil to a skillet and over medium high heat, saute the egg rolls until they are golden brown on all sides. Serve with Mustard Seed Osaka Sauce for dipping.
3. Mustard Seed Sauces are available for shipping throughout the USA at http://www.mustardseedsauce.com/products.html

ginger dressing, ginger, fresh garlic, turkey, sesame oil, scallions, carrots, red bell pepper, cabbage, wonton wrappers, canola oil, osaka sauce

Taken from food52.com/recipes/64792-leftover-turkey-osaka-egg-rolls (may not work)