Crispy Turkey Spring Rolls
From chef John Freezee of the Erie Grill.
A lighter preparation of turkey day has-beens is a dish that Freezee serves up to his colleagues at the Erie Grill every Black Friday. While staff members are busy decking out the facilities in Christmas décor, his focus remains on making good use of the kitchen's Thanksgiving leftovers. A couple of holiday staples, turkey and squash, are neatly reconstructed into crispy spring rolls, and sweet and salty acidity notes are whisked into the cranberry sauce to transform it into a delicious dip.
Freezee drew inspiration from this creation to construct the Long Island Duck Spring Roll, which was one of the most popular items on a former menu at the restaurant.
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