Turkey Spring Rolls

Got thanksgiving leftovers? Here is a great recipe for Turkey Spring Rolls. There’s no better way to enjoy Thanksgiving extras than with these delicious leftover turkey recipes. This recipe is one of those, trust me!

This Turkey Spring Roll recipe is an excellent way to use up leftover turkey. These are fresh, meat and veggie-packed spring rolls I want to order at Thai and Vietnamese restaurants. I absolutely can not these are 100 percent authentic, but they’re pretty darn close, if the restaurants were using turkey. Take it up a notch and serve these with some tasty, addictive, Thai Crack Sauce.

Spring rolls are a large variety of filled, rolled appetizers or dim sum found in East Asian, Southeast Asian cuisine. The kind of wrapper, fillings, and cooking technique used, as well as the name, vary considerably within this large area, depending on the region’s culture. wikipedia

Turkey is a very rich source of protein, niacin, vitamin B6 and the amino acid tryptothan. Apart from these nutrients, it is also contains zinc and vitamin B12. The skinless white meat of turkey is low on fat and is an excellent source of high protein. Turkey also contains anti-cancer properties.

Not what you are looking for? Try these other amazing Appetizer recipes:

• Salmon Croquettes with Dill Sauce
• Hatch Chile Egg Rolls
• Memelas
• Air Fryer Chicken Wings

Turkey Spring Rolls

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This Turkey Spring Roll recipe is an excellent way to use up leftover turkey.

• Author: Food Network
• Prep Time: :30
• Cook Time: :00
• Total Time: :30
• Yield: 8 pieces
• Category: Appetizer

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

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Instructions

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.
2. Next, place the cellophane noodles in a large bowl. Cover them with boiling water and let them sit according to the package directions.
3. When they are tender but still have a nice bite, drain and set the noodles aside.
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.
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.
6. Fold in the sides of the wrappers and roll it into a tight roll. Repeat to make the rest of the rolls.
7. For the dipping sauce: Combine the cranberry sauce, soy sauce and a few dashed chile oil.
8. Dip the rolls into the sauce and dig in! Best if eaten within 1 hour of preparing.

Notes

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.