Name: Turkey rice paper rolls
Prep time: 30 min
Total time: 30 min
Ingredients: 2 cup cooked turkey breast meat – shredded or finely sliced; 2 cup red cabbage, finely shredded; 1 cup carrot, grated; 1/2 cup (packed) mint leaves; 12 large fresh basil leaves; 12 sheets large rice paper (or 24 smaller size); dipping sauce, to serve; 1/4 cup chopped roasted peanuts, to serve; limes, to serve; Dipping sauce; 1 red chilli, very finely sliced; juice from 1-2 limes; 2 tablespoon rice wine vinegar; 1/2 teaspoon palm or brown sugar or to taste; 1/4 teaspoon salt, or to taste

Turkey rice paper rolls

Turkey, fresh mint and coriander, slices of chilli and crunchy cabbage all wrapped up in rice paper – what’s not to love about this fresh and zingy idea for turkey leftovers? After a day of heavy eating these are just the trick for a light lunch or supper.

Makes 12

Prep

30M

Ingredients

2 cup cooked turkey breast meat – shredded or finely sliced

2 cup red cabbage, finely shredded

1 cup carrot, grated

1/2 cup (packed) mint leaves

12 large fresh basil leaves

12 sheets large rice paper (or 24 smaller size)

dipping sauce, to serve

1/4 cup chopped roasted peanuts, to serve

limes, to serve

Dipping sauce

1 red chilli, very finely sliced

juice from 1-2 limes

2 tablespoon rice wine vinegar

1/2 teaspoon palm or brown sugar or to taste

1/4 teaspoon salt, or to taste

Method

Turkey rice paper rolls

1.Set yourself up with plenty of bench space and have all of your shredded ingredients ready to go in bowls or piles.

2.Lay a damp tea towel out flat on the bench. One at a time, run each rice paper sheet under a warm tap so that both sides are wet, shake off the excess water, then lay out on a tea towel to rest and soften.

3.Start with doing 4 sheets at a time and by the time you’ve laid the last one out, the first will be pliable enough for you to work with.

4.Place some of turkey, cabbage, carrot and herbs in an even line, below the halfway mark of the round, leaving 3cm on either side free from filling.

5.Fold the bottom edge snugly over the ingredients, then fold in the sides and roll up and repeat with the remaining sheets.

6.Using a sharp knife, swiftly cut each roll in half on a diagonal to expose the colourful filling and place on a serving platter or board with the dipping sauce, a small saucer of quartered limes and the chopped peanuts. If you have used the smaller rice paper sheets, there’s no need to halve.