Friday, December 20, 2013

Food Friday - Turkey Spring Rolls

Turkey Spring Rolls
adapted from The Pioneer Woman
I was watching an episode of The Pioneer Woman recently and she did a bunch of "left over Thanksgiving dinner" recipes.  This was one of them.  I loved the asian flair and the fact that it used Cranberries for the sauce.  Now, lets keep it real.  I had to get past a few things in this recipe.  The noodles kinda reminded me of worms (sorry) and as much as I love alfalfa sprouts, seeing them through the "skin" wrapper made them look a little . .. wormy!  Uuggg!  A couple fo things I would do differently next time - 1)I would not use the noodles and 2) I  would cut the Soy Sauce in half in the Turkey mixture and maybe leave it out in the cranberry sauce - or cut it in half as well.  


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

Dipping Sauce:

1 cup leftover cranberry sauce
2 tablespoons soy sauce
Hot chile oil


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.

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