Turkey spring rolls with cranberry dipping sauce
This recipe was sent to us by Helen, one of our online blogger mums. Her challenge was to cook a family meal using turkey leftovers for under £10.
The Crazy Kitchen
What we thought:
These turkey spring rolls not only use up some of the leftover turkey but also the vegetables too. Just make sure you have a pack of filo pastry in your fridge and these would make a great snack for boxing day.

Essential Ingredient:
Leftover turkey
For the spring rolls:

100g cooked turkey breast

75g cooked carrots

75g cooked cabbage

100g cooked roast potatoes

1/4 tsp Chinese five spice

2 tbsp Dark soy sauce

4 sheets of filo pastry, cut in half

1 egg, beaten

For the cranberry dipping sauce:

3 tbsp Cranberry sauce

2 tbsp Dark soy sauce

1 tbsp white wine vinegar

2 tbsp sesame oil

2 tbsp water

To serve:
Serve as a starter.
This turkey recipe uses up leftover turkey and also vegetables too.
  1. Chop the turkey, carrots, cabbage & potatoes into small pieces and place into a bowl
  2. Add the spice and soy sauce and mix well
  3. Take one half piece of filo pastry at a time & leave the rest covered over to prevent them drying out
  4. Place it on a board and spoon some mixture onto one corner as shown below
  5. Brush the pastry with beaten egg around the edges
  6. Fold over the bottom corner and fold each edge of the pastry in, to make an envelope
  7. Roll up carefully and set aside
  8. Repeat with the remaining filo sheets and filling
  9. Place all the rolls onto a greased & lined baking sheet and brush with beaten egg
  10. Bake in a 180C oven for approx 20 minutes, until golden brown
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