Ingredients for the filling:
Ingredients for the marinade:
Cut turkey into thin strips. Put in a large bowl and marinate in lemon, honey and soy sauce, season to taste. Refrigerate overnight coverd with a tin-foil.
The next day fry the turkey until golden brown, set aside. Add a carrot, bamboo shoots, cornsalad and sesame seeds, mix with a wooden spoon until combined.
Soak rice paper for a while in water, drain, stuff with the filling and wrap. Continue until all the ingredients are used. Fry spring rolls in a preheated and oiled skillet over moderately high heat. Fry rolls in batches of 5, keeping them apart during frying to prevent sticking, until golden brown and cooked through, around 4 minutes. Drain on paper towels.
GF – make sure the ingredient doesn’t contain traces of gluten!