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Leftover Turkey Spring Rolls
I've been making spring rolls since my parents' leftover turkey from Thanksgiving started showing up in our fridge every November. The first time I tried it, I was more concerned about the wrapper tearing than whether the filling would hold together — but once I figured out how to keep the wrappers pliable while I worked, they became one of those things I reach for when I need dinner without much thought.What keeps me coming back is that these are genuinely better on day two. The flavors have time to marry in the refrigerator, and the wrappers stay crisp even after reheating. My secret is steaming them briefly before rolling — just 15 seconds — so they don't crack when you fold them up.I usually make a double batch on Sunday evening and eat through them during the week. They're great warm from the pan or cold straight from the fridge for lunch, though I prefer them hot with a quick sesame-ginger dip I keep in my fridge door.
Ingredients
Method
- Heat vegetable oil in a large skillet over medium heat. Add garlic and ginger, cooking until fragrant about 30 seconds. Stir in shredded turkey and cook for 2 minutes to warm through and meld flavors together. Remove from heat and let cool slightly while you prepare the wrappers.
- Fill a shallow bowl with hot water. Working one at a time, dip each spring roll wrapper into the water for 15 seconds until pliable but not soggy. Lay it flat on a clean kitchen towel or parchment paper to prevent drying out as you work through your stack.
- Place about 2 tablespoons of cooked rice noodles in the bottom third of one wrapper. Top with 1/4 cup turkey filling, some shredded carrots, and a pinch of green onions. Fold the bottom edge up over the filling, tuck in the sides, then roll tightly away from you — don't worry if it looks messy; they'll hold together once sealed.
- Brush the top corner of each rolled wrapper with beaten egg white to seal. Repeat until all wrappers are filled and ready for frying.
- Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat (about 375°F). Fry spring rolls seam-side down first, turning occasionally, until golden brown on all sides about 4 minutes total. Transfer to paper towels to drain excess oil.
- While the rolls cool, whisk together soy sauce, rice vinegar, sesame oil, honey, and sriracha for your dipping sauce. Serve warm or at room temperature with hot spring rolls — they're best within an hour of frying but still delicious cold the next day.
Nutrition
Notes
Prep tip: Shred the turkey while it's still warm — it falls apart much more easily and gives you tender bites in every roll.
Storage notes: Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Reheat in a skillet with a splash of water over medium heat, covered, until warmed through (internal temperature should reach 165°F for food safety).
Substitutions: Use leftover chicken instead of turkey if you prefer. For vegetarian version, swap turkey for firm tofu pressed and cubed, or mushrooms sautéed until golden. Any noodle works — try udon or even thin spaghetti cut into shorter lengths.
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