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Turkey Spring Rolls

Turkey Spring Rolls
Prep Time
30 min
Cook Time
10 min
Yields
8 servings

Leftover shredded turkey is wrapped in rice paper wrappers with cucumber, carrot, alfalfa sprouts, lettuce and a zingy dressing and served with a homemade dipping sauce.

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ingredients

Rolls

2
cups shredded leftover Thanksgiving turkey
3
Tbsp soy sauce
1
tsp sesame oil
1
tsp rice vinegar
½
tsp hot chile oil
1
package cellophane noodles
8 (½-inch)
rice paper wrappers
3
leaves green-leaf lettuce, torn into pieces
½
cup alfalfa sprouts
1
carrot, cut into julienne
1
cucumber, cut into julienne
3
Tbsp finely chopped fresh cilantro

Dipping Sauce

1
cup leftover cranberry sauce
2
Tbsp soy sauce
Hot chile oil
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directions

Step 1

Place the turkey in a bowl and drizzle in the soy sauce, sesame oil, rice vinegar and the hot chili oil. Stir to combine and give it a taste. If you’d like a stronger flavor, add a little more of any of the ingredients.

Step 2

Next, place the cellophane noodles in a large bowl. Cover them with boiling water and let them sit according to the package directions.

Step 3

When they are tender but still have a nice bite, drain and set the noodles aside.

Step 4

Soften the rice paper wrappers by placing them one by one into a bowl of warm water and taking them out when they’re soft but still hold together.

Step 5

To assemble each spring roll, lay a wrapper on a plate. Lay a small line of noodles in the center. Add a small amount of lettuce, turkey, alfalfa sprouts, a few carrot and cucumber strips, and top with a sprinkling of cilantro.

Step 6

Fold in the sides of the wrappers and roll it into a tight roll. Repeat to make the rest of the rolls.

Step 7

Combine the cranberry sauce, soy sauce and a few dashed chile oil.

Step 8

Dip the rolls into the sauce and dig in! Best if eaten within 1 hour of preparing.

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