Turkey Spring Rolls
- 2 cups shredded leftover Thanksgiving turkey
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1/2 teaspoon hot chile oil
- 1 package cellophane noodles
- Eight 8 1/2-inch rice paper wrappers
- 3 leaves green-leaf lettuce, torn into pieces
- 1/2 cup alfalfa sprouts
- 1 carrot, cut into julienne
- 1 cucumber, cut into julienne
- 3 tablespoons finely chopped fresh cilantro
- Dipping Sauce:
- 1 cup leftover cranberry sauce
- 2 tablespoons soy sauce
- Hot chile oil
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.
Next, place the cellophane noodles in a large bowl. Cover them with boiling water and let them sit according to the package directions.
When they are tender but still have a nice bite, drain and set the noodles aside.
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.
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.
Fold in the sides of the wrappers and roll it into a tight roll. Repeat to make the rest of the rolls.
For the dipping sauce: Combine the cranberry sauce, soy sauce and a few dashed chile oil.
Dip the rolls into the sauce and dig in! Best if eaten within 1 hour of preparing.
You will have leftover noodles; make a noodle salad with more spring roll ingredients. Toss in a little of the dipping sauce as a dressing.
Let the kids have fun making different combinations!
Use shredded cooked chicken instead of turkey.
Add slices of avocado along with the other ingredients.
Spring rolls can be dipped in regular soy sauce instead of the cranberry-soy dipping sauce.
Recipe courtesy Ree Drummond