Turkey Summer Rolls
Total Time20 mins
Skill LevelBeginner
Servings10
Total Time20 mins
Skill LevelBeginner
Servings10
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Key IngredientOven Roasted Turkey Breast
AboutInspired by the delicious appetizers from your favorite Vietnamese restaurant, these fresh summer rolls are a great choice for when it’s too hot to turn on the stove. Thin sheets of rice paper (gỏi cuốn) are softened in water, then stuffed with hearty Eckrich® Oven Roasted Turkey Breast, crunchy veggies, avocado and herbs, and served with a quick peanut dipping sauce.
Let's CookFollow the directions below, fire up the kitchen, and get cooking! For the love of meat.
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Recipe by
Ingredients
16 (6-Inch) Sheets Rice Paper 1 Lb Eckrich® Oven Roasted Turkey Breast, Cut Into 1/2-Inch Strips 1 Avocado, Halved, Pitted, Sliced 1 Large Carrot, Cut Into 1/8-Inch-Thick Matchsticks 1 Medium Cucumber, Cut Into 1/8-Inch-Thick Matchsticks 1 Small Red Bell Pepper, Sliced Thin 1/2 C Fresh Cilantro Leaves 1/2 Head Bibb Lettuce 3/4 C Peanut Butter ⅓ C Water 3 Tbsp Hoisin Sauce 1/2 Lime, Juiced 1 Tbsp Soy Sauce 1 Tbsp Sugar 1/2 Tsp Sesame Oil
Key IngredientOven Roasted Turkey Breast
Oven Roasted Turkey BreastKey IngredientOven Roasted Turkey Breast
Directions
1DIP a sheet of rice paper into bowl of water for 2 seconds, then transfer to work surface.
2LAYER a small amount of turkey strips, avocado, carrot, cucumber, bell pepper, cilantro and bib lettuce on bottom third of rice paper.
3ROLL bottom edge over filling, then fold in sides. Continue to roll into a tight cylinder.
4Repeat with remaining rice paper and filling.
5COMBINE peanut butter, water, hoisin, lime juice, soy sauce, sugar and sesame oil in small bowl.
6SERVE summer rolls with peanut sauce and enjoy.
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