Shell and de-vein shrimp, and put into food processor. Add minced meat, finely chopped scallions, finely chopped red pepper, finely chopped mushrooms, grated ginger, chopped water chestnuts, shredded cabbage, sherry, vinegar, soy sauce, sugar, salt, curry powder, molasses, chili powder and process slowly only until shrimp is coarsely chopped in the food processor and watching closely not to over process shrimp. In a wok, or heated saute pan, add tablespoon of oil and saute mixture until 3/4 cooked, on high heat about 3 to 4 minutes, tossing mixture around in pan constantly.
Prepare work area. Clean a surface and place bowl of water with cornflour mixed in, damp towel, spring roll wrappers, and partially cooked turkey mixture in work area. Start wrapping spring rolls by placing one wrapper at a time down on flat surface in at a diamond angle to you. Fill about 2 tablespoons of mixture starting a little above the bottom point of the wrapper. Dip fingers in the water bowl and moisten the top and sides of the wrapper. Start at the bottom tip and fold wrapper over turkey mix, rolling the mix into the wrapper half way. Then fold sides inward and continue rolling, sealing with more water if necessary on top. Continue to fold one at a time, keeping the finished ones moist under the moist clean towel (the towel should not be dripping wet, just moist to the touch).
Time to Fry! In a deep frying pot, fill halfway with corn or vegetable oil. Heat until when wood chopsticks are placed in to touch the bottom, there are fast streams of bubbles streaming to the top (yes, that's the way my mother taught me!). Very important: before placing spring rolls in oil, make sure they are dry on the outside (if your towel was too damp, you must dry off the rolls in paper towel first, otherwise the oil will pop). Place spring rolls in a few at a time making sure to keep them separated while frying. If the oil is too hot, the outside will cook too quickly, leaving the inside undercooked - adjust the temperature so that each spring roll takes about 5 to 7 minutes each to cook through and are golden brown. Drain and serve immediately.
Excellent when served with your favorite dipping sauce. Try a sweeter sauce with spring rolls such as a plum or duck sauce.
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	9370.02 Kcal (39230 kJ)
Calories from fat	1151.12 Kcal
		% Daily Value*
Total Fat	127.9g	197%
Cholesterol	589.55mg	197%
Sodium	7937.17mg	331%
Potassium	4924.26mg	105%
Total Carbs	1914.93g	638%
Sugars	27.54g	110%
Dietary Fiber	120.14g	481%
Protein	148.2g	296%
Vitamin C	180.1mg	300%
Iron	13.6mg	76%
Calcium	332.5mg	33%

Amount Per 100 g
Calories	260.32 Kcal (1090 kJ)
Calories from fat	31.98 Kcal
		% Daily Value*
Total Fat	3.55g	197%
Cholesterol	16.38mg	197%
Sodium	220.51mg	331%
Potassium	136.81mg	105%
Total Carbs	53.2g	638%
Sugars	0.76g	110%
Dietary Fiber	3.34g	481%
Protein	4.12g	296%
Vitamin C	5mg	300%
Iron	0.4mg	76%
Calcium	9.2mg	33%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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