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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.

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}


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!



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