Turkey Spring Rolls
- Level: Easy
- Yield: 8 spring rolls
-
- Nutritional Analysis
- Per Serving
- Calories
- 218 calorie
- Total Fat
- 2 grams
- Saturated Fat
- 0 grams
- Cholesterol
- 30 milligrams
- Sodium
- 869 milligrams
- Carbohydrates
- 38 grams
- Dietary Fiber
- 1 grams
- Protein
- 13 grams
- Sugar
- 11 grams
- Total: 30 min
- Active: 30 min
Ingredients
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
Directions
- 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.
Cook’s Note
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! Variations: 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.