Celebrate Asian Heritage Month with School Age 2’s Turkey Spring Roll Recipe
Food is a universal language: a way to experience, celebrate, and enjoy life. So it’s no coincidence that Asian cuisine spans across many continents and countries for its richness in culture, diversity, and flavor! Asian dishes truly bring people together—even beyond geographical borders!
The discussions of food often fill the heads of our growing school age students. They often talk about their cravings and favourite foods or places they’ve eaten at with their families and friends! One food being SPRING ROLLS!
Keeping in mind of our students liking for certain vegetables and food restrictions; our educators Sam and Stacey collaborated with the students to create School Age 2’s TURKEY SPRING ROLL RECIPE.
▢ 1 tbsp oil
▢ 2 tbsp minced garlic
▢ 2 tbsp minced ginger
▢ 400 g / 13 oz Turkey mince (ground pork or chicken or turkey)
▢ 6 dried mushrooms soaked in boiling water OR 8 fresh (optional)
▢ 1 1/2 cups minced or grated carrot (
▢ 1 1/2 cups (heaped) bean sprouts (optional)
▢ 1 1/2 cups (packed) shredded green cabbage (any type is fine)
▢ 1 tsp cornflour / cornstarch
▢ 2 tbsp Oyster Sauce
▢ 2 tbsp Worcestershire Sauce
▢ 2 tbsp soy sauce
▢ 15 – 20 spring roll wrappers, defrosted (21.5 cm / 8” squares) OR 35 - 40 small spring roll wrappers
▢ 1-2 whisked eggs in a small bowl (for sealing rolls)
▢ Oil for frying (SA2 used Coconut Oil) OR oil spray for baking
Heat oil in a skillet or wok over high heat. Add garlic, stir quickly, then add protein , in our case - ground Turkey. Cook, breaking it up as you go, until it browns
Add carrot, bean sprouts, cabbage and mushrooms. Cook for 3 minutes or until vegetables are wilted.
Add soy sauce, Worcestershire sauce, oyster sauce, cook for 1 minute until the liquid is gone. The Filling should not be watery, it should be kind of sticky
Cool Filling (super speedy: spread on tray, refrigerate 5 minutes). (Hot filling = spring rolls burst open )
Wrapping the Spring Rolls:
Whisk eggs in a small bowl (for sealing the rolls….like an egg wash.
Carefully peel off one spring roll wrapper, keep the others covered under a damp tea towel.
Place the wrapper with the SMOOTH SIDE DOWN (in a diamond position). Place a very heaped dessert spoon of filling on the bottom. Roll up halfway, fold sides in, then finish rolling. Use egg wash to seal.
Pour enough oil in a wok or large saucepan so it is double the height of the spring rolls. Heat on medium high until hot - stick a bamboo chopstick or wooden spoon handle in, if rapid bubbles appear, then it's hot enough.
Carefully place spring rolls in the oil (about 4 - 5 at a time) and cook, turning occasionally, until deep golden - around 1 1/2 - 2 minutes. Transfer to paper towels to drain.
Repeat with remaining spring rolls. Serve while hot with Sweet and Sour Sauce!
Place spring rolls on a rack and place the rack on a tray. Spray very generously with oil all over (use canola or other natural oil). Bake at 200C/400F (standard) or 180C/350F (fan / convection) for 20 to 25 minutes until golden and crispy - no need to turn.
Interested in making Sweet & Sour sauce ?
SWEET AND SOUR SAUCE (MAKES ~ 2/3 CUP):
▢ 2 tsp cornflour/ cornstarch
▢ 2 tbsp water
▢ ½ cup apple cider vinegar
▢ 1/3 cup brown sugar (adjust to taste)
▢ 2 tbsp tomato ketchup
▢ 2 tsp soy sauce
▢ chili flakes (optional)
SWEET AND SOUR SAUCE:
Combine ingredients in a small saucepan over medium heat. Bring to simmer, stirring regularly, then simmer until it thickens to taste (about 3 - 5 minutes).
Check out our other ASIAN HERITAGE blogs !