Amount	Ingredient
2 Tablespoons	canola oil
2 Cups	carrots, peeled and sliced thin
1-1/2 Cups	celery, cut into 1-inch pieces
1/4 Teaspoon	crushed red pepper flakes
2	cucumbers, peeled, seeded and cut into strips
1/2 Teaspoon	dried thyme leaves
1/2 Cup	Driscoll's raspberries
2 Cups	Driscoll's strawberries, hulled and chopped
6 8-inch	French-style rolls, split lengthwise and lightly toasted
1 Cup	fresh cilantro, chopped fine
1 Cup	fresh garlic, peeled and cut into slivers
1 Teaspoon	fresh ginger root, peeled and grated
1 Cup	fresh ginger, peeled and cut into slivers
1 Cup	fresh mint leaves
1/2 Teaspoon	freshly ground black pepper
2 Cups	green beans, cut into 1-inch pieces
2	green onions, cut into strips
1/2 Cup	green pepper, cut into 1/2-inch cubes
1/2 Teaspoon	ground sage
1 Pound	HOT ITALIAN TURKEY SAUSAGE LINKS, cut into 1/2-3/4-inch thick rounds
6 Large	limes
2/3 Cup	peanuts, chopped
As needed	pickled ginger
12 Ounces	pizza sauce
	Raspberry Dipping Sauce
1/4 Cup	rice wine vinegar
12 8-inch round	rice-paper wrappers
1	ripe mango, peeled and cut into thin strips
1 Teaspoon	salt
To taste	salt and pepper
6 Ounces	seracha sauce, (OR substitute Tabasco sauce)
1 Ounce	sesame oil
As needed	sesame seeds, toasted
6 Tablespoons	shredded Mozzarella cheese
2/3 Cup	small shell pasta
2 Teaspoons	smoke essence
1-1/2 Pounds	SMOKED TURKEY, sliced and cut into thin strips
	Spring Roll Assembly
2 Tablespoons	sugar
3 Cups	sweet onions, thinly sliced
1	TURKEY CARCASS, with 2 cups cooked meat remaining on carcass
10 Pounds	TURKEY WINGS
As needed	wasabi
1/4 Cup	water