-
1
For the rolls: Unwrap the spring rolls and place on a cutting board.
-
2
Cover your spring roll wrappers with a slightly damp towel to keep them from drying out.
-
3
In a large bowl, combine the ground turkey with the seasoned salt, black pepper, garlic and onions.
-
4
Heat a large skillet over medium-high heat and add 2 tablespoons sunflower oil.
-
5
Add the turkey mixture and saute until browned and cooked through, breaking up the meat with a spoon as it cooks.
-
6
Remove from the heat and let cool before assembling the rolls.
-
7
Spread out one spring roll wrapper.
-
8
In the center of the wrapper, with an inch or two of space around each side, layer some shredded cabbage, a few tablespoons turkey mixture and 2 tablespoons shredded cheese.
-
9
Fold the wrapper sides in and wrap tightly.
-
10
Repeat with the remaining mixture and wrappers.
-
11
Fill a deep, heavy skillet or fry pan just under halfway with sunflower oil.
-
12
Heat the oil over medium heat to 350 degrees F.
-
13
Carefully drop in 2 to 4 rolls, depending on the size of the skillet.
-
14
Let the rolls cook for 3 to 4 minutes, turning occasionally.
-
15
Drain the rolls on a paper towel-lined plate.
-
16
For the dipping sauces: In a small bowl, mix half the BBQ sauce with 3 tablespoons peach syrup.
-
17
In another small bowl, mix the remaining BBQ sauce with 3 tablespoons pineapple syrup.
-
18
Serve the rolls with the dipping sauces.
-
19
This recipe was created by a contestant during a cooking competition.
-
20
The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
