In large skillet, over medium heat, heat oil.
Stir in turkey; cook stirring frequently, breaking up, with spoon,
until no longer pink. Remove from heat and stir in red pepper, water
chestnuts, carrot, onion, coriander, hoisin sauce, sesame oil and
chili garlic paste until well combined; let cool. In small bowl mix
together flour and water until smooth. With one point towards you,
place 3 tbsp (45 mL) along centre of each eggroll wrap. Brush over
edges of point that is away from you with flour water glue. Fold bottom
point snugly over filling, fold in sides and roll over top point,
pressing to seal; repeat. (May be wrapped with plastic wrap and refrigerated
for up to 4 hours.) TO COOK: Heat a little oil in skillet over medium
heat. Add rolls and cook 1 minutes on all sides until golden; drain
on paper towel. Serve with hoisin or soy sauce for dipping.
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