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Turkey winter rolls recipe
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These Vietnamese-inspired spring rolls are as delicious as they are fresh and light. Using leftover turkey, they're perfect for a Boxing Day buffet or a healthier snack or meal over the holidays. Everyone will have fun making the rolls – don't worry if they're not perfect! See method
Ingredients
- 80g dried rice vermicelli noodles
- 100g smooth peanut butter
- 1½ tbsp reduced-salt soy sauce
- 2 limes, juiced
- 1 tbsp rice wine vinegar
- 1 tsp caster sugar
- 200g leftover roast turkey or chicken, shredded
- 150g red cabbage, finely sliced
- 4 spring onions, finely sliced lengthways
- 1 carrot, peeled and sliced into matchsticks
- 1 red chilli, deseeded and finely sliced lengthways
- ½ cucumber, sliced into matchsticks
- 10 spring roll rice wraps
- 5 fresh mint sprigs, leaves picked
- 50g roasted salted peanuts, chopped
Low in saturated fat and low in sugar
Each serving contains
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Energy
865kj
206kcal
10%
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Fat
9g
13%
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Saturates
2g
8%
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Sugars
4g
4%
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Salt
0.5g
7%
of the reference intake
Carbohydrate 17.9g
Protein 11.8g
Fibre 2.7g
Method
- Cook the rice noodles to pack instructions. Drain and run under cold water to cool completely.
- Meanwhile, whisk the peanut butter, 1 tbsp soy sauce, and half the lime juice with 80ml water until smooth. Transfer to a small serving bowl and set aside.
- Whisk the vinegar, sugar and remaining soy sauce and lime juice in a mixing bowl. Add the rice noodles, leftover turkey, red cabbage, spring onions, carrots, chilli and cucumber; toss to coat.
- Fill a deep baking tray with hot water and dip in a rice wrapper until it softens. Lay on a board and arrange a generous amount of the turkey mix in the centre. Add 3-4 mint leaves across the middle, then tuck in the sides, fold over the top and roll down tightly to seal. Repeat with the remaining wrappers and filling.
- Arrange the rolls on a large serving board. Halve and serve with chopped peanuts scattered over and the peanut sauce alongside for dipping.
See more Christmas party food recipes