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Turkey and cranberry spring rolls

Turkey and cranberry spring rolls


Use Christmas leftovers to make this easy Boxing Day treat

  • Feeds 8 Feeds 8
  • Ready in 35 minutes

Each serving contains

  • Energy
    1245kj 297kcal
  • Fat
    Med 13%
  • Saturates
    Med 26%
  • Sugar
    Med 16%
  • Salt
    Med 16%

% of adult’s reference intake | Carbohydrates per serving : 36g


  • 8 sheets filo pastry
  • 250g leftover cooked turkey meat, shredded
  • 125g Co-op cranberry sauce
  • 125g Co-op Irresistible blue Stilton, crumbled
  • 1 tbsp thyme leaves, or 1 tsp dried
  • 15g Co-op unsalted butter, melted
  • 1 tsp nigella or poppy seeds (optional)
  • For the dipping sauce:
  • 100g Co-op cranberry sauce
  • 1 tbsp Dijon mustard
  • 1 tbsp Co-op Fairtrade clear honey


  1. Preheat the oven to 180°C/fan 160°C/Gas 4 and line a baking tray with greaseproof paper
  2. Lay out a sheet of filo vertically
  3. Sprinkle an eighth of the turkey, cranberry sauce, Stilton and thyme along the bottom third of the sheet, leaving a 3cm gap at the foot
  4. Brush around the filling with melted butter, then roll up to create a sausage shape, tucking in the ends
  5. Brush all over with some more melted butter, and sprinkle with nigella or poppy seeds, if using
  6. Repeat with the remaining sheets of filo and ingredients
  7. Put on the prepared baking tray
  8. Bake in the oven for 12-15 mins or until golden brown
  9. While cooking, blitz together the ingredients for the dipping sauce
  10. Serve alongside the warm spring rolls

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