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.