Turkey and vegie rice paper rolls with peanut dipping sauce
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4 (makes 12 rolls)
Time to make:
$3.89 per serve
(at time of publication)
Full ingredients list:
12 rice paper rounds (22cm diameter)
3 cups shredded wombok
250g leftover skinless roast turkey breast, shredded
1 large carrot, peeled, grated
100g snow peas, trimmed, thinly sliced
1 small avocado, sliced
12 large mint leaves
1 1/2 tablespoons no-added-salt crunchy peanut butter
2 teaspoons mirin
2 teaspoons reduced-salt soy sauce
1 small red chilli, seeded, finely chopped
Nutritional information (per serve)
Instructions and steps:
Step 1Fill a wide, shallow bowl with warm water. Dip 1 rice paper sheet into the water for 5–10 seconds, or until just soft. Place on a clean work surface. Lightly pat with paper towel to remove excess moisture.
Step 2Place a little of the wombok down the centre of the sheet. Top with some turkey, carrot, snow peas, avocado and a mint leaf. Fold up the sides and roll to enclose the filling. Repeat process to make 12 rolls.
Step 3Place the peanut butter and 3 teaspoons of boiling water in a small bowl, and mix until smooth. Stir in mirin, soy sauce and chilli. Serve rice paper rolls with the dipping sauce.
About this recipe
First published: January 2017