The 10 best Christmas Leftovers Recipes in The Guardian Cook

1 Turkey, Coriander & Coconut Spring Rolls

Fresh, vibrant and full of flavour these post-Christmas spring rolls are a great way to utilise the leftovers without compromising on quality.  The key to successful spring rolls is to roll them very tightly and then give them enough time to chill and set their shape before cooking. Blotting with lots of kitchen paper as soon as they come out of the hot oil will keep them dry and crispy.


Turkey, Coriander & Coconut Spring Rolls – makes about 16

750g cooked turkey – sliced & then finely diced
150ml coconut milk
1 tablespoon vegetable oil
1 teaspoon sesame oil
1 teaspoon 5-spice
1 chilli – seeds removed
2 cloves garlic
½ inch ginger
1.5 tablespoon soy sauce
3 tablespoon rice wine vinegar
1 teaspoon brown sugar
1 carrot – peeled & cut into julienne
20 brussel sprouts – cooked and shredded
handful of fresh coriander – roughly chopped
1 tablespoon corn flour – whisked into 100ml cold water

16 spring roll wrappers
1 tablespoon corn flour – whisked into 100ml cold water

Vegetable oil for frying

  • Mix the turkey with the coconut milk, sesame oil & 5-spice.
  • Heat the vegetable oil in a wok or saucepan and fry the turkey mix over a high heat for 1 minute, stirring continuously.
  • Blitz the garlic, ginger and chilli with the soy sauce, sugar and rice wine vinegar. Add this paste to the turkey mix.
  • Cook for 1 minute then add the carrot. Cook for another minute then add the brussel sprouts.
  • Mix the corn flour with a little water and add to the mix. Cook until it thickens, stir in the coriander, then remove and cool.
  • Lay out a spring roll wrapper in front of you like a diamond (keep the rest covered so they don’t dry out). Place a tablespoon of mix about a third of the way up. Fold the bottom edge over the mix. Brush the sides with corn flour water and fold in to completely cover the mix. Pinch together and roll up as tightly as you can. Brush the top corner with corn flour water and fold over to seal.
  • Leave in fridge for at least an hour before cooking.
  • Fill the wok (or large saucepan) to a quarter of its depth with vegetable oil. Heat until a cube of bread dropped in sizzles and turns golden-brown in 15 seconds. (CAUTION: Do not leave hot oil unattended.) Carefully lower in the spring rolls in small batches. Don’t overcrowd the pan or the temperature will drop too much to fry the spring rolls effectively. Deep-fry for 2-3 minutes, or until golden-brown. Remove with a slotted spoon and drain on kitchen paper.

Serve with a dipping sauce of Mirin, chopped ginger and soy sauce.


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