Turkey Spring Rolls
One of the best things about having Thanksgiving leftovers is thinking of new ways to incorporate them into new dishes. A few days before the holiday I caught an episode of The Pioneer Woman {her recipes & delicious} where she shared her favorite Turkey day leftover recipes.
This one caught my eye and my stomachs attentions. With a few slight modifications and an extra dipping sauce {here} we whipped up a quick and delicious meal.
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
Eight 8 1/2-inch rice paper wrappers
3 leaves green-leaf lettuce, thinly chopped
1/2 cup alfalfa sprouts
1 carrot, cut into julienne
1 cucumber, cut into julienne
1 avocado, cut into thin slices
3 tablespoons finely chopped fresh cilantro
Cranberry Dipping Sauce:
1 cup leftover cranberry sauce
2 tablespoons soy sauce
Hot chile oil {to taste}
Directions:
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.
Soften the rice paper wrappers by placing them one by one into a bowl of warm water for around 10 seconds, 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 turkey in the center. Add a small amount of a few carrot,cucumber strips, avocado, lettuce, alfalfa sprouts, 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.
These rolls are ready to eat right away!
xoxo,
Birdie