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Home > Restaurants > Recipes > Lemongrass Turkey Rolls

Lemongrass Turkey Rolls

Provided by: Chef Joe Ng
Served at: Chinatown Brasserie

  • Type of Dish: Appetizers
  • Cuisine: Chinese
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6 tablespoons potato starch
2 pounds turkey, dark meat from the leg, cut lengthwise into strips, about 2 inches long by 1/2-inch wide
2 tablespoons chopped garlic
1 tablespoon curry powder
1 tablespoon spicy ginger powder (available at Dynasty Supermarket)
5 lemongrass leaves, green parts only, minced
2 eggs
1/2 teaspoon white pepper
1 teaspoon kosher salt
3 teaspoons sugar
1/2 cup vegetable oil, plus additional oil for deep-frying
1 packet Chinese spring-roll skins (20–25 per pack)


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)