• 80g (1 cup) finely shredded savoy cabbage
  • 400g cooked prawns, peeled, cleaned, cut into 2cm pieces
  • 160g (1 cup) shredded roast turkey or barbecued chicken
  • 2 spring onions, finely chopped
  • 2 tsp finely grated ginger
  • 6 sheets spring roll pastry, (see note) thawed
  • Vegetable oil, to shallow-fry
  • 1 carrot, peeled into ribbons
  • 2 cups bean sprouts
  • 1/4 cup coriander leaves, chopped
  • 2 tbs chopped roasted peanuts
  • Steamed rice (optional), to serve
  • Vietnamese Dressing
  • 1/2 red bird's-eye chilli, seeded, finely chopped
  • 1/2 clove garlic, finely chopped
  • 3 tsp caster sugar
  • 1 tbs rice vinegar
  • 2 tbs fish sauce
  • 1 lime, zested, juiced
  • To make the dressing, whisk all the ingredients with 2 tbs water in a bowl.
  • To make parcels, combine cabbage, prawns, turkey, onions and ginger in a bowl. Cut each pastry sheet into 4. Place 1 tbs prawn mixture in the centre, leaving a 2cm border. Brush the border lightly with water. Bring corners into the centre, folding like an envelope, and press edges together to seal. Makes 24.
  • Fill a large frying pan 2cm deep with oil and heat over medium heat. Working in 2 batches, cook parcels for 1 minute each side or until golden. Remove with a slotted spoon and drain on paper towel.
  • To make carrot salad, toss carrot, bean sprouts, coriander and half the dressing in a bowl. Scatter with peanuts.
  • Place prawn and turkey parcels on a tray and serve with the remaining dressing, salad and rice, if using.