Turkey and cranberry spring rolls

Gary Maclean

An easy way to use up leftover turkey and cranberry sauce - with a twist! Scotland's National Chef, Gary Maclean, shows us how.

200g Turkey leftovers
1 Stick Celery
½ Red Onion
50g Cranberry sauce
8 Mange tout
½ Carrot
½ Small leek
2 Tablespoons soya sauce
8 Sheets of spring roll pastry
1 Egg + 20ml Milk (eggwash)
Sunflower oil
Cut all the vegetables into fine strips, known as julienne, and mix together. Heat a non-stick frying pan, add a tablespoon of oil then sauté half of the vegetables on a high heat for 2-3 mins.
Pour veg into a colander over a bowl to drain off fat, then repeat with the other half of the veg. Mix turkey and veg together, then season with cranberry sauce.
Place a pastry sheet on a clean work surface. Spoon 2 tablespoons of turkey mixture diagonally across the centre of the pastry sheet, leaving a 4cm border at each end. Brush the corners and sides with egg wash. Fold in the ends and roll up firmly to enclose filling (you should have a 10cm-long spring roll). Repeat with the remaining pastry and turkey mixture.
To cook shallow fry in a little oil until the pastry is crisp and golden.