No one will ever know these light and tasty spring rolls are made out of leftovers.
What to do with all that leftover turkey! For a little variety, try using some of that turkey in these fresh and healthy spring rolls. They can be made ahead of time too. Just store them in the fridge until it’s time to serve and you’ll have a colorful and light lunch or dinner in no time. They taste great when dipped in peanut, soy or teriyaki sauce.
Turkey and veggie spring rolls recipe
- 12 spring roll wrappers
- 3 to 4 carrots (medium size)
- 12 small leaves of green leaf lettuce
- 3 cups shredded turkey
- 4 green onions
- 2 cups cooked bean thread noodles
- 1 bunch of cilantro
- 1 cucumber
- 2 cups fresh bean sprouts
- Thinly slice the carrots, green onions, and cucumber into about 4-inch strips. Set aside.
- Fill a large shallow bowl with hot water (hot tap water should be fine). Put the edges of the spring roll wrapper in the hot water. Then, put the entire spring roll wrapper in the hot water for about 20 seconds or until it starts to get soft.
- Lay the spring roll wrapper on a large plate.
- Lay few pieces of the carrot on the spring roll wrapper just under the middle of the wrapper.
- Lay a piece of lettuce on top of the carrots and top with the turkey, noodles, cilantro, cucumber and bean sprouts.
- Roll the wrapper once, just over the veggies. Then fold over one side of the wrapper in about 1 inch. And then fold the other side of the wrapper in about 1 inch.
- Continue rolling the wrapper to form the spring roll.
- The spring roll can be served whole or cut diagonally. Serve with peanut sauce, soy sauce or teriyaki sauce.