Make the spring roll filling: In a large cast iron skillet, add 2 tablespoons of oil, the red onion, garlic, and tablespoon of ginger. Allow to caramelize, about 8 minutes. Cool, and transfer the onions to a large bowl. Add the shredded carrots. Add the turkey meat, salt and pepper and combine well.
Form the spring rolls: Spread about 1/4 cup of filling across one corner of the wrapper. Roll on the diagonal toward the center tucking in the corner. Stop at the half-way point and paint the two edges of the square with the egg wash. Fold the sides in toward the center and continue rolling all the way. Rest the egg roll, seam-side down and repeat with additional filling and wrappers.
Fry the spring rolls: Have the canola oil at 350°F in a large stock pot. Gently add the spring rolls and fry for about 5-7 minutes until they float and are golden brown and delicious. The turkey should be cooked through. Remove from the hot oil and drain on a paper towel-lined plate. Slice in half on a bias (or leave whole) and serve with the dipping sauce.
Make the dipping sauce: to a small sauce pot, add the remaining oil, remaining ginger, and sliced garlic. Cook until aroma is apparent, about 30 seconds and add the hoisin sauce. Cook out the rawness of the hoisin sauce about 4 minutes. Remove from the heat. Squeeze the lime juice in, combine and serve with the spring rolls.
Bacon Brussels Sprouts
Add the bacon to the Actifry to crisp. After 13 minutes, remove the bacon from the Actifry and reserve on a paper towel-lined place. Leave some of the bacon fat in the pan.
Add the remaining ingredients to the Actifry.
Turn on the Actifry and cook until the Brussels sprouts are tender, about 20 minutes.
Return the bacon to the pan and cook an additional 2-3 minutes to combine.
Plate and serve.
Notes & Tips
Yields about 16 spring rolls.
Brussels sprouts serves 4.