Curried Turkey Spring Rolls with Spicy Peach Dip

When I got married, someone gave me the ultimate "Congrats, You're Now a House Frau" cookbook called 365 Ways to Cook Hamburger and Other Ground Meats by Rick Rodgers. The back cover says, "Hamburger has always been a great quick-and-easy mother's helper," which we all know is a euphemism for, "if you're broke and breeding, throw ground meat at the rugrats." And Rick Rodgers gives us 365 recipes, one for each day of the year...oh, the ground meats we'll eat!

Since I had just bought 4 lbs of ground turkey, I needed something other than chili or tacos to use up this meat. Naturally, I turned to Rick Rodgers to come to my rescue with one of his 365 recipes. Never one to disappoint, Rick totally hooked me up with Curried Chicken Spring Rolls with Pineapple Dip. I subbed turkey, gluten free Rice Paper (the Thai kind with the Red Rose on the package), GF tamari, and peach preserves, and next thing I know, people are showing up at the house to eat these little taste sensations. I'm proud to have become the budget-friendly house frau I never thought I'd be.

Curried Turkey Spring Rolls with Spicy Peach Dip

1 tablespoon butter
1/4 cup veg oil
2 medium granny smith apples, peeled, cored, finely chopped
1 medium sweet or brown onion, finely chopped
1 tablespoon minced fresh ginger
2 garlic cloves, minced
1 pound ground turkey or chicken
1 tablespoon curry powder
1 tablespoon potato starch (or GF flour blend or corn starch)
1/2 cup heavy cream
1 package rice paper (the kind with the rose on the package)
Vegetable or grapeseed oil for frying

Spicy Peach Dipping Sauce

1 cup apricot, peach, or pineapple preserves
2 tablespoons rice vinegar or apple cider vinegar
1/4 cup wheat free tamari
1 tablespoon asian garlic chili sauce (optional)

1. In large skillet, melt butter in 2 tablespoons of oil over medium heat. Add apples, onion, garlic, and ginger and sautee, stirring often, until onion is super soft, about 5-7 minutes. And ground turkey, breaking up lumps of meat, until it loses its pink color, about 5-10 mins. Sprinkle on curry powder and potato starch, cooking and stirring in for 1 minute. Remove from heat and let filling cool completely.

2. Put water into a shallow bowl. Moisten each individual rice paper just until it softens and is pliable. Do not over moisten, or you will break the rice paper. Place 2 tablespoons (or more if you want large spring rolls) of filling into center of rice paper. Fold tightly like a burrito (fold top, then two sides, then roll up the bottom). The rice paper is sticky enough that the end will stay in place.

3. Heat 1 inch of vegetable oil in large skillet until very hot. Test the oil by dropping a little piece of moistened rice paper in the oil to see if it sizzles. Fry up your spring rolls until browned a bit on each side (rice paper won't brown too much), about 4-6 minutes each side. Let drain and cool on paper towels and serve immediately.

4. Meanwhile, in a small saucepan, combine peach preserves, wheat free tamari, garlic chili sauce, and rice vinegar in a pan until smooth and melted. Serve with spring rolls for dipping!