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Combine in a mixing bowl with a fork:

1/2 pound ground turkey
1 whole egg, beaten
1 C shredded carrots
1 C shredded cabbage (or Coleslaw Salad Mix, minus dressing)
4 scallions (green onions), diced
1 garlic clove, finely minced
1" piece fresh ginger, finely minced
2 tsp hot Viet Namese pepper sauce
1 TBSP tamari or soy sauce
1 TBSP cooking sherry
2 tsp cornstarch

In a teacup, beat a whole egg with a fork. Keep the fork with the teacup.

Open a whole packet of spring roll wrappers. Dab your finger or fork into the beaten egg and draw it along the four edges of one wrapper. Place a forkful of the meat and vegetable mexture onto one corner of the wrapper, and fold it over once. Then fold in the two corners adjacent to that corner. Last, roll up the wrapper. The entire package should look like a little envelope. Set aside; repeat for all other wrappers, until wrappers or filling runs out. You'll need about two whole packets of wrappers to use up all the meat filling.

Pour about a tablespoon of oil into a large skillet which has a lid. Heat the oil on medium to medium-high heat.

Place a few potstickers in the skillet, leaving space between them -- the skillet will probably hold about six potstickers at a time. Cover and let cook for 1 1/2 to 2 minutes.

Remove the lid; pour in 1/4 C chicken broth; re-cover and cook for another 60 seconds. Remove the lid and flip pot stickers.

Re-cover for another 1 1/2 to 2 minutes; pour in 1/4 C broth; cover for another minute; then remove from skillet.

Keep repeating till all potstickers are cooked. Each side of the potstickers should cook for 1 1/2 to 2 minutes covered, then another minute covered with broth. The broth is what unsticks the potstickers from the pan. The skillet should be cast-iron or stainless steel -- anything but nonstick. A nonstick skillet will cook the potstickers, but it won't produce that lovely golden-brown crispy skin.

Will try it.