Turkey Rice Paper Rolls

Ingredients
- 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
Method
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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.
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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.
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3. Fold the bottom edge snugly over the ingredients, then fold in the sides and roll up and repeat with the remaining sheets.
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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.
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5. To make the dipping sauce, blend all of the ingredients together and season to taste.
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6. Serve turkey rolls on a platter with the dipping sauce and quartered limes on the side.
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Tip:
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This recipe also works well with leftover cooked chicken.
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PER SERVE
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• Energy 422Kj • Protein 9g • Total Fat 2g • Saturated Fat 1g • Carbohydrates 10g • Sugars 2g • Sodium 188mg
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Dietary and nutritional info supplied by NZ Nutrition Foundation