Green curry spring rolls (mini)

Mix chopped Thai basil into the green curry paste to make it greener.

Reduce the coconut milk by about half.

Add the curry paste and keep cooking until well reduced and the coconut oil starts to split out, the sound turning from simmering to frying; stop before it is fully broken.

Add the ground turkey and cook through, breaking it up so there are no big lumps.

Add the palm sugar early so it dissolves; break up lumps with the back of the spatula.

Once the meat is cooked, let the liquid evaporate so the wrapper does not get soggy.

Add the red bell pepper, julienned carrot, sweet corn and finely julienned lime leaves; cook one minute to wilt.

Season with a dash of fish sauce as needed.

Add the cornstarch and flour slurry and stir quickly so it does not gel in spots.

Spread on a plate to cool.

Stir extra chopped basil into the cooled filling.

Cut eight-inch wrappers into quarters; use two pieces per roll, the top piece the one closer to you.

Put about a tablespoon of filling on, fold over and pull back tight, close the sides before the filling passes the middle, tuck the corners and roll.

Seal the end with beaten egg before the last fold (cornstarch and water paste for vegan).

Variation: brush with oil and bake at 375 convection, "which would be 400 regular".

Fry in 350F oil 4 to 5 minutes until golden; the filling is already cooked.

Let cool a little and serve with sweet chili dipping sauce.