Turkey Spring Rolls
If you want to add more Vietnamese recipes to your recipe box, Turkey Spring Rolls might be a recipe you should try. One serving contains 304 calories, 8g of protein, and 16g of fat. This dairy free recipe serves 8 and costs 96 cents per serving. Head to the store and pick up sesame oil, soy sauce, whole cranberry sauce, and a few other things to make it today. It works well as a cheap hor d'oeuvre for Spring. 1638 people have tried and liked this recipe. From preparation to the plate, this recipe takes roughly 30 minutes. It is brought to you by Foodnetwork. With a spoonacular score of 43%, this dish is solid. If you like this recipe, take a look at these similar recipes: Leftover Turkey Spring Rolls, Leftover Turkey Spring Rolls with Cranberry Sweet and Sour Dipping Sauce, and {spring} spring rolls.
Servings: 8
Preparation duration: 30 minutes
Ingredients:
1/2 cup alfalfa sprouts
1 carrot, cut into julienne
1 package cellophane noodles
1/2 teaspoon hot chile oil
Hot chile oil
1 cucumber, cut into julienne
3 tablespoons finely chopped fresh cilantro
3 leaves green-leaf lettuce, torn into pieces
8 8 1/2-inch rice paper wrappers
1 teaspoon rice vinegar.jpg)
1 teaspoon sesame oil
2 tablespoons soy sauce
3 tablespoons soy sauce
2 cups shredded leftover Thanksgiving turkey
1 cup leftover cranberry sauce
Equipment:
bowl
Cooking instruction summary:
Watch how to make this recipe. 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.
Step by step:
1. Watch how to make this recipe.
2. 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.
3. Next, place the cellophane noodles in a large bowl. Cover them with boiling water and let them sit according to the package directions.
4. When they are tender but still have a nice bite, drain and set the noodles aside.
5. 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.
6. To assemble each spring roll, lay a wrapper on a plate. Lay a small line of noodles in the center.
7. Add a small amount of lettuce, turkey, alfalfa sprouts, a few carrot and cucumber strips, and top with a sprinkling of cilantro.
8. 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
1. Combine the cranberry sauce, soy sauce and a few dashed chile oil.
2. Dip the rolls into the sauce and dig in! Best if eaten within 1 hour of preparing.
Nutrition Information:
covered percent of daily need
