Turkey Rice Paper Rolls

clock 30 minutes bowl Serves 12


  • 2 cups cooked turkey, shredded
  • 2 cups red cabbage, shredded
  • 1 cup carrot, grated
  • 1/2 cup mint leaves, chopped
  • 12 large fresh basil leaves
  • 12 sheets large rice paper (or 24 small)
  • Dipping Sauce
  • 1 red chilli, finely sliced
  • Juice from 1-2 limes
  • 2 Tbsp rice wine vinegar
  • 1/2 tsp brown sugar
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  • 1. Lay a clean, damp tea towel out flat on the bench. One at a time, run each rice paper sheet under a warm tap so that both sides are wet, shake off the excess water, then lay on the tea towel to rest and soften. Start with doing 4 sheets at a time and by the time you’ve laid the last one out, the first will be soft enough for you to work with.

  • 2. Place some of the turkey, cabbage, carrot and herbs in an even line, below the halfway mark of the round, leaving 3cm on either side free from filling.

  • 3. Fold the bottom edge snugly over the ingredients, then fold in the sides and roll up and repeat with the remaining sheets.

  • 4. Using a sharp knife, cut each roll in half on a diagonal. If you are using smaller rice paper, you won’t need to cut them.

  • 5. To make the dipping sauce, blend all of the ingredients together and season to taste.

  • 6. Serve turkey rolls on a platter with the dipping sauce and quartered limes on the side.

  • Tip:

  • This recipe also works well with leftover cooked chicken.


  • • Energy 422Kj • Protein 9g • Total Fat 2g • Saturated Fat 1g • Carbohydrates 10g • Sugars 2g • Sodium 188mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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