| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 8 spring rolls |
Ingredients
- 2 cups shredded leftover Thanksgiving turkey
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1/2 teaspoon hot chile oil
- 1 package cellophane noodles
- Eight 8 1/2-inch rice paper wrappers
- 3 leaves green-leaf lettuce, torn into pieces
- 1/2 cup alfalfa sprouts
- 1 carrot, cut into julienne
- 1 cucumber, cut into julienne
- 3 tablespoons finely chopped fresh cilantro
- 1 cup leftover cranberry sauce
- 2 tablespoons soy sauce
- Hot chile oil
Instructions
- Place the turkey in a bowl and drizzle in the soy sauce, sesame oil, rice vinegar and the hot chili oil. Stir to combine and give it a taste. If you’d like a stronger flavor, add a little more of any of the ingredients.
- Next, place the cellophane noodles in a large bowl. Cover them with boiling water and let them sit according to the package directions.
- When they are tender but still have a nice bite, drain and set the noodles aside.
- Soften the rice paper wrappers by placing them one by one into a bowl of warm water and taking them out when they’re soft but still hold together.
- To assemble each spring roll, lay a wrapper on a plate. Lay a small line of noodles in the center. Add a small amount of lettuce, turkey, alfalfa sprouts, a few carrot and cucumber strips, and top with a sprinkling of cilantro.
- Fold in the sides of the wrappers and roll it into a tight roll. Repeat to make the rest of the rolls.
- For the dipping sauce: Combine the cranberry sauce, soy sauce and a few dashed chile oil.
- Dip the rolls into the sauce and dig in! Best if eaten within 1 hour of preparing.
Nutrition Facts
| Calories | 218 calorie |
| Total Fat | 2 grams |
| Saturated Fat | 0 grams |
| Cholesterol | 30 milligrams |
| Sodium | 869 milligrams |
| Carbohydrates | 38 grams |
| Dietary Fiber | 1 grams |
| Protein | 13 grams |
| Sugar | 11 grams |
Reviews
I just made this recipe because I wanted a lighter dinner after Thanksgiving. Oh My Goodness.. it’s light, delicious and hits the spot. I modified the ingredients since I didn’t have cilantro and sprouts. Instead I added basil leaves, shredded carrots, diced onions, sliced peppers and lettuce. DELISH. I’ll make this again!!
It’s great recipe that I make all year long and especially in summer time. Delicious delicious delicious and the entire family loves it!
These are very good. So good in fact, that I remembered it from last year when I used it for my turkey leftovers. I took them to a church supper and got rave reviews. I am about to make them again for this years leftovers!
I have never made anything like this before but was up for the challenge. They are wonderful! I had leftover chicken instead of turkey and used packaged broccoli slaw instead of slicing cucumber and carrot. For the sauce I used pepper jelly instead of cranberry sauce. After rolling a few I got the hang of it and the rest came out great. My coworkers loved them and asked me to make them again. Thanks Ree!
eI loved the recipe BUT it makes way more than 8 spring rolls. Even after over stuffing some of them I had 12 rolls! Of course rolling the rolls was a challenge so it took longer than the time listed on the recipe. I couldn’t find right lettuce so I used baby spinach(would you believe)? Also couldn’t find alfalfa sprouts so I used bean sprouts. I guess I chose the wrong grocery store. If I make it again I just might opt to mix all the ingredients in a bowl and serve it with the cranberry sauce dressing on the side. The dressing by the way was delicious. But I’m only giving it 4 stars because of the time involved and for the difficulty assembling the rolls (that part was my fault though) It takes skill I just don’t have evidently.
The meat marinade was good, but the whole effect was not taste!
I didn’t make spring rolls but instead used the marinated turkey to top Trisha Yearwood’s TY’s Thai Salad. What a delicious combination! Instead of chili oil I used chili and garlic paste, since it was what I had on hand. My husband can’t wait for me to make this again – I won’t be waiting until next Thanksgiving’s leftovers!
We made these last night with our left over turkey from Thanksgiving. It was so yummy and what really made it was the cranberry/soy/chili dipping sauce. I wasn’t so sure about that combo but it was delicious. When I ran out of turkey I kept making them with no meat and they were great as well. I ended up with 12 with turkey and another 6 or so with no turkey and my kids loved it as well as our vegetarian friend we had over.
This was a new way to use leftovers which my family and I enjoyed. The dipping sauce was different but it was a hit! I will make these wraps again and am looking forward to using different fillings but I know I have to practice my roll wrapping:)
This was a great way to use leftovers and the cranberry dipping sauce was really different. I improvised on some of the ingredients, using bell peppers instead of cucumbers and parsley instead of cilantro because that’s what I had on hand. I will make these again and get more practice wrapping spring rolls!