Turn your scraps of turkey into a spicy stir fry, savoury stew or curry, and your leftover Christmas pud into a decadent brulee Make sure your spring rolls are tightly wrapped before frying. Photography: Yuki Sugiura for the Guardian Turkey, coriander and coconut spring rolls Fresh, vibrant and full of flavour, these post-Christmas spring rolls are a great way to utilise the leftovers without compromising on quality. The key to successful spring rolls is to roll them very tightly and then give them enough time to chill and set their shape before cooking. Blotting with lots of kitchen paper as soon as they come out of the hot oil will keep them dry and crispy. Makes about 16 750g cooked...
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