vamp up the vamped

You know whats good? The banana leaf tamales were good. You know whats better? These fried spring rolls that's what!



I took the same ground turkey meat that I used for the tamales, remember there was a small ton of it, and I rolled it up in some spring roll wrappers and was good to go. The spring roll skins were soaked and rolled with the delicious spiced turkey and fried till they screamed.



The dipping sauce I got out of an old Gourmet magazine from 2004 and it went something like this: (I added scallion because I wanted to)

For nuoc cham dipping sauce

• 5 1/2 tablespoons sugar
• 3/4 cup warm water
• 1/4 cup plus 1 tablespoon Asian fish sauce (preferably from Phu Quoc)
• 2 tablespoons rice vinegar (not seasoned)
• 2 teaspoons fresh lime juice (optional)
• 2 garlic cloves, minced
• 2 fresh Thai chiles (2 to 3 inches; preferably red; including seeds), thinly sliced crosswise
  

Oddly enough I had all of this stuff on hand so it wasnt an issue - I need to check my fish sauces I have a couple and I didnt even notice if any of them are from Phu Quoc - funny if they are. I enjoyed this way more than the tamales and I know why - I eat tamales all the time.



The chile and the turkey and the fried rice wrapper and the killer dipping sauce will make you wanna slap your mama and call the pope catholic! Think I'm kidding? I dare you to make these. I am submitting this to the 5 Star Foodie Makeover Challenge - that makes two! This is also going to GourmetUnbound for its inaugural event.