Preheat oven to 310℉.

Season the meat side of the turkey thigh with salt, pepper, 5 spice, and let sit for 30 mins.

Roast turkey in oven until internal temperature near the bone is 165℉. Once cooked, let cool to room temperature and shred or cut into long, thin slices.

In a large pan, heat 1 tbsp of oil and stir fry the shredded carrots, cabbage and turkey together. Season with 1/4 tsp salt, 1/4 tsp white pepper and 2 tsp of oyster sauce. Cook until carrots and cabbage are soft.

Defrost the spring roll wrappers and assemble with the cooked filling, along with a few shreds of enoki mushrooms and green onion.

In a pot with 2-3 inches of canola oil, heat until the oil reaches 350℉. Fry the assembled spring rolls until they are golden brown (approx 4 minutes), flipping them occasionally to ensure even browning.

Serve with hoisin sauce.