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Turkey Spring Rolls 

2 tbs vegetable oil 
2 tsp roasted sesame oil 
1 cups green onion, sliced 
1 large red pepper
2 tsp fresh ginger, minced 
2 tsp fresh garlic, minced 
200 gr fresh bean sprouts 
4 tsp cornstarch 
1/3 cup water 
3 tbs soy sauce 
1 tsp sugar 
500 gr turkey breast , thawed, cut into 1/4-inch strips 
6 cups leaf lettuce, julienne 
30 each spring roll wrappers
vegetable oil for frying 

How to cook:

• Heat oils in large saute pan over high heat. Add green onion and red pepper and cook one minute, stirring constantly. Add ginger and garlic and saute one minute. Add bean sprouts and saute one minute. 
• Blend cornstarch, water, soy sauce and sugar together. 
• Add turkey, lettuce and cornstarch mixture to pan and cook, stirring constantly, until liquid is thickened. Remove from heat and transfer to a flat pan to cool. 
• When cool enough to handle, place approximately 2 tablespoons on the lower corner of one wrapper. Roll up, folding in sides to completely enclose filling. Seal ends by brushing lightly with water. Set each aside until all are rolled. 
• Heat at least 2 inches of oil to 380 degrees F and fry spring rolls a few at a time until golden brown and crispy. Drain on paper towel and serve immediately with garnish and sauces. 

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