When we ended up cooking two turkeys on Thanksgiving for only 6 people it was a given that we would need to get creative with what to do with all of the leftovers.
It happened to be a very cold weekend and one of our favorite soups on a cold day is hot & sour soup. To be honest it can be difficult to find a good hot & sour soup at any of our local Chinese restaurants. So when we came across a recipe for it in a recent Food & Wine magazine it seemed like the perfect way to put some of that leftover turkey to good use.
And with the 'hankering' for hot & sour soup came the idea to make some some quick smoked turkey spring rolls to go along.
We didn't really have a recipe for the spring rolls they just kind of came together really.
The soup was actually delicious. Warm, hot & sour and satisfying all the way around. We wish we would of diced the tofu slightly smaller but besides that it was excellent.
RECIPE:
Hot & Sour Soup (From November 2015 Food & Wine)
INGREDIENTS
- 1 ounce dried wood ear mushrooms (1/2 cup)
- 2 tablespoons canola oil
- 1/2 pound lean pork shoulder, sliced 1/8 inch thick and cut into 1-by-1/4-inch strips
- 1 tablespoon finely chopped garlic
- 1 tablespoon finely chopped peeled fresh ginger
- 1/2 cup chopped scallions
- 4 cups chicken stock or low-sodium broth
- 1/2 pound soft tofu, cut into 1/2 -inch dice
- 1/3 cup unseasoned rice vinegar, plus more for serving
- 3 tablespoons soy sauce
- 1 teaspoon sugar
- 1 teaspoon black pepper
- 1 teaspoon toasted sesame oil
- 1 tablespoon Sriracha, plus more for serving
- Kosher salt
- 2 large eggs, beaten
INSTRUCTIONS
- In a small bowl, cover the mushrooms with boiling water and let stand until softened, about 30 minutes. Drain and coarsely chop the mushrooms; discard the soaking water.
- In a large saucepan, heat the canola oil. Add the pork, garlic, ginger and scallions and cook over moderately high heat, stirring occasionally, until the pork is golden brown, about 3 minutes. Stir in the stock and add the tofu, 1/3 cup of vinegar, the soy sauce, sugar, pepper, sesame oil, mushrooms and 1 tablespoon of Sriracha. Bring the soup to a simmer and season with salt. While stirring constantly, drizzle in the eggs and cook until strands form, 1 minute. Serve hot, passing rice vinegar and Sriracha at the table
Simple Smoked Turkey Spring Rolls12 spring roll wrappers1 Cup diced smoked turkey 1/2 Cup diced carrots1/2 Cup diced white onion1 Cup cooked thin rice noodlesCanola oil
Lay out the spring roll wrapper flat. Place a mixture (approximately 2 tablespoons) noodles, turkey & veggies. Fold bottom corner over, fold in the two sides (as if folding an envelope), roll tightly.
Heat canola oil to 360 degrees, fry spring rolls in small batches. Keep warm in oven until ready to serve.
