Into a pot, add Chicken Stock (2 1/2 cup) and bring to a boil.
Add Fresh Cranberry (2 cup). Cook on a rolling boil for 5 minutes.
Reduce the heat to medium and cook for another 5 minutes, mashing the cranberries with a spoon as you go.
Reduce the temperature to low. Cover and cook cranberries on a simmer for 10 minutes.
Increase temperature to high. Add Brown Sugar (3/4 cup), Fresh Ginger (1/2 tablespoon), Garlic (2 clove), Chinese Five Spice Powder (1 teaspoon), Sweet Chili Sauce (1/4 cup), Soy Sauce (2 tablespoon), and Dried Orange Peel (1/2 tablespoon). Bring to a boil and cook for 5 minutes.
Remove mixture from the heat and strain. Set aside.
Into a saucepan, add Sunflower Oil (2 tablespoon). Once warm, add Ground Turkey (1 pound). Cook until almost completely browned, breaking it apart with a spoon as you go.
Add Coleslaw Mix (2 bag) and stir to combine. Cook for 3 minutes.
Add Kosher Salt (1 teaspoon), Ground Black Pepper (2 teaspoon), Ground Turmeric (2 1/2 teaspoon), and Celery Seeds (2 teaspoon). Mix to combine. Remove pan from the heat.
Add Dried Cranberries (1/2 cup). Stir to combine. Let mixture cool for 20-30 minutes.
Place a few tablespoons of filling into each of the Egg Roll Wrappers (20). Wetting the edges to help them stick, fold the egg roll like an envelope, then roll it up.
Place egg rolls in the basket of an air fryer preheated to 370 degrees F (187 degrees C). Spray on both sides with Nonstick Cooking Spray (to taste). Cook for 12-15 minutes, flipping halfway through.
Alternatively, you can deep fry your egg rolls in a few inches of hot Frying Oil (to taste) in a pan on the stove until golden brown.
Serve the egg rolls warm with the sauce on the side.