Provided by: Chef Joe Ng
In a bowl, mix 3 tablespoons potato starch with 1 cup water, add the turkey, and soak for 1 hour. Place the meat in a colander and wash off the starch under cold water, stirring with your hand. Set aside to dry.
Transfer the turkey to a bowl and add the garlic, curry powder, ginger, lemongrass, 1 egg, 3 tablespoons potato starch, pepper, salt, and sugar, and stir until combined, adding 1/2 cup oil at the end. Mix thoroughly and marinate in the refrigerator for 2 hours.
Place 1-inch-diameter log of turkey mixture down the center of a spring-roll skin, roll tightly, and brush the end flap with the remaining beaten egg to seal. Repeat with the remaining ingredients.
Heat 2 inches oil to 275 degrees in a large shallow pan, add the rolls in batches, and deep-fry for 7 minutes. Increase the temperature to 350 degrees, and fry until the skins are crisp and golden. Drain on paper towels, trim off the ends, and cut the rolls into 1-inch pieces. Serve with citrus sauce or hoisin sauce.(Published 2007)