Ingredients (2servings):

• 14 rice paper sheets (GF)
  6 tablespoons oil for frying
  300ml hot water to soak the paper

Ingredients for the filling:

• 300g turkey fillet
• 1 large carrot, roughly grated
• 2 tablespoons pre-sliced, canned bamboo shoots
• 2 handfuls cornsalad
• 3 tablespoons roasted sesame seeds (GF)

Ingredients for the marinade:

• 5 tablespoons gluten-free soy sauce
  4 tablespoons lemon juice
  1 tablespoon honey (GF)
  1 tablespoon curry (GF)
  a pinch of chilli (GF)
• sea salt
• freshly ground black pepper (GF)

Scenario:
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!