2 cups (500mL) Turkey or chicken stock
2 1/2-3 lbs (1-1.5kg) Raw turkey breast with bone
1 package Spring roll (Lumpia) wrappers
1 head Bibb lettuce, shredded
6 Green onions cut lengthwise into strings
1/2 cup (125mL) Hot Chinese mustard
2 tbsp (30mL) Toasted sesame seeds
1/4 cup (50mL) Sodium-reduced soy sauce
2 tbsp (30mL) Rice vinegar
In a large pot, bring stock and turkey to a boil. Reduce heat to medium. Cook 20 minutes, or until turkey is done. Remove turkey. (Reserve stock for soup.) Let turkey cool 10 minutes; tear into strings.
Steam the wrappers for 5-7 minutes over boiling water in a covered bamboo or vegetable steamer basket. Remove hot wrappers from basket and lay flat.
Mound some turkey, lettuce and green onion in the center of each wrapper. Fold the bottom edge up, top edge down, and left and right sides over (work quickly so wrappers are still hot when served).
Ring a serving tray with Turkey Spring Rolls and mound Chinese mustard and sesame seeds in the center. Combine soy sauce and vinegar in a small bowl to serve with spring rolls.
Serve with steamed oriental rice and fresh seasonal fruit.
Note: Also good as an appetizer.