Five Spiced Turkey Spring Rolls

Directions

Sauté mushrooms in coconut oil, or vegetable oil, until lightly browned.

Add shredded turkey, onion, cabbage, five spice, soya sauce, and honey and set aside to cool.

Wet two, stacked, rice paper sheets on both sides with pastry brush and water.

Add three tablespoon of filling. Fold ends and roll firmly.

Repeat with remaining mixture.

Heat non-stick frying pan over medium heat and pan fry the rolls in oil until lightly brown and crispy on both sides.

Serve with your favourite dipping sauce.

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