Thai Spring Rolls

Cha MacLaughlin Cooked in Our Kitchen and made us her Thai Spring Rolls.

Ingredients:

1 lb. ground turkey
2 large eggs lightly beaten
1 bag Cole Slaw mix
1 bag (10 oz.) matchsticks or shredded carrots
1 medium onion, coarsely chopped
4 stalks kale, coarsely chopped
4 oz. bean thread noodles (soaked in boiling water until softened, cut into 3 inch strips, drain well)
2 tsp. garlic powder
1 tsp. turmeric (optional)
1 tsp. curry powder (optional)
1 tsp. salt
1 package (11oz, 25 pieces) package frozen square spring roll wrappers, thawed
Canola oil for frying
Thai sweet Chili Sauce

Directions:

-Combine Cole slaw mix, 1 egg, turkey, and the next 8 ingredients, stirring until well blended.
-Working with 1 spring roll pastry at a time (cover the remaining wrappers with a damp towel so they don't dry out), place the wrapper on a smooth work surface in a diamond pattern, with a corner edge pointing up and another pointing down. Place about 2 tablespoons pork mixture in the middle of pastry. Brush top point of pastry with egg. Fold sides of pastry over filling; roll up jelly-roll fashion, starting from bottom. Gently press seam to seal. Repeat procedure with remaining pastry and ­filling.
-Pour oil to a depth of about 2 inches into a medium saucepan, and heat to 350°.
-Fry spring rolls, a few at a time about 5, for 6 minutes or until golden, turning as necessary. -Remove with tongs and drain on paper towels. -Serve spring rolls with Sweet Chili Sauce and over lettuce leaves, if desired.

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