appetizers | turkey

Vietnamese Turkey Salad Rolls

Prep Time: 30 minutes Cooking Time: 5 minutes 12 rolls servings

Products Included In Recipe

Ingredients

Turkey Salad Rolls

2 cups \| 500 ml	Granny’s Leftover Turkey or Granny’s Boneless, Skinless Turkey Breast, roasted
1 cup \| 250 ml	carrot, thinly sliced
1/4 cup \| 65 ml	fresh mint
1/2 head	iceberg lettuce, shredded
1 bunch	green onion, chopped
1/2 cup \| 125 ml	rice vermicelli, cooked and chopped
1 package	rice paper

Cherry Hoisin Sauce

2 tbsp \| 30 ml	fresh ginger
2 tbsp \| 30 mle	canola oil
1/2 cup \| 125 ml	cherry jam
4 tsp \| 20 ml	soya sauce
2 tsp \| 10 ml	rice vinegar
2 tsp \| 10 ml	Chinese five spice

Directions

Turkey Salad Rolls

Combine turkey, carrot, mint, lettuce, green onion and vermicelli in a bowl.
Brush both sides of rice paper with water.
Spread 1/2 teaspoon of hoisin on paper then add 3 tablespoons of filling.
Fold in 2 ends and then roll up tight. Repeat with remaining mixture.
Serve cold with Cherry Hoisin Sauce or your favourite dipping sauce.

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