Baked Turkey, Pineapple and Jalapeño Spring Rolls

Prep time 20 Minutes       Cook time 3Minutes       Serves 5


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1 cup Butterball Boneless Turkey Breast Roast, roasted and shredded or any leftover turkey1 Tbsp. canola oil2 cups coleslaw mixture1 Tbsp. garlic, minced2 Tbsp. jalapeño, seeds removed and minced1/2 cup pineapple, diced small1 Tbsp. oyster sauce1/2 tsp. soy sauce1 tsp. cornstarch15 spring roll wrappers, defrosted2 Tbsp. water1 Tbsp. cornstarchoil spray


  1. In a medium saucepan/wok, heat canola oil over medium. Add coleslaw mixture and cook for 3 minutes or until cabbage is wilted.

  2. Add garlic and jalapeno and cook an additional minute.
  3. Add shredded turkey breast roast and pineapple and heat through.
  4. Make a slurry with oyster sauce, soy sauce and cornstarch. Add to cabbage and turkey mixture. Cook for 3 minutes or until liquid is gone.
  5. Remove from heat and let mixture cool fully.
  6. Preheat the oven to 325°F.
  7. Mix water and cornstarch in a small bowl and separate defrosted spring roll wrappers.
  8. With one point toward you, place 2 tbsp of cooled filling along the centre of each egg roll wrap. Brush over edges of the point that is away from you with flour and water mixture. Fold bottom point snugly over filling. Fold in sides and roll over top point, pressing to seal. Repeat.
  9. Place spring rolls on a sprayed cooking sheet. Lightly spray the tops of spring rolls and bake for 20 minutes. No need to flip.
  10. Serve with favourite dipping sauce.

  11. Recipe courtesy Peppers & Pennies for Manitoba Turkey Producers