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Rice paper rolls with turkey (low fat)

  • 0:30 Prep
  • 4 Servings


  • 200ml hoisin sauce
  • 1/4 cup (60ml) rice vinegar
  • 1 small red chilli, seeds removed, finely chopped
  • 300g cooked turkey (preferably dark leg meat)
  • 20 large rice paper wrappers
  • 1-2 Lebanese cucumbers, cut into 20 x 5cm-long matchsticks
  • 5 thin spring onions, cut into 5cm lengths


  • 1
    Place the hoisin sauce, rice vinegar and chilli in a small bowl and stir to combine. Shred the turkey meat, place in a bowl and stir through half the hoisin mixture to coat the meat.
  • 2
    Soak the rice paper wrappers, one at a time, in a bowl of hot water until just softened, remove and shake off excess water. Lay flat on a damp, clean absorbent cloth, place 1 tablespoon turkey meat at one end, place 2-3 sticks of cucumber and a few spring onion pieces on top. Fold in the sides and roll up to enclose, cover with a damp tea towel while you make the rest.
  • 3
    Serve the rolls with the remaining hoisin sauce.

Source: taste.com.au


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