For the filling in a wok or a skillet heat the olive oil over medium heat and saute the garlic and ginger quickly for 1 minute. Next, add the turkey and saute until cooked through.

Add the cabbage mixture and cook for 3 minutes until wilted. Stir in the cornstarch, Oyster sauce, and soy sauce. Cook until the moisture is evaporated. The filling should not be watery. Set aside to cool.

Set up a work surface with your spring roll wrappers out of the package and covered with a damp tea towel. Mix your flour and water together in a small bowl. Set your pan of turkey filling close by.

Place a spring roll wrapper on your work surface in a diamond shape. Place a heaping tablespoon of filling in the lower third of the spring roll. Fold up the bottom onto the filling and tuck in slightly under the filling. Fold the two sides into the middle and roll up until almost to the top. Use the flour/water mixture to seal and finish rolling. (See pictures in the post). Place on a sided baking tray and continue with the other 17 or so until done. The spring roll should be about 1 1/2" wide.

Pour enough oil halfway full in a wok or alternatively use a deep fryer. Heat on medium-high until hot but it shouldn't be smoking. You put a small piece of bread in to see if it bubbles up quickly to see if it is hot.

Carefully place spring rolls in the oil (4 or 5) at a time and cook in batches until golden brown, turning as needed. Cook for about 1 to 1 1/2 minutes. Remove and drain on a paper towel-lined plate.

Whisk the cranberry dipping sauce together and serve with the spring rolls.