adapted from The Pioneer Woman
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
Dipping Sauce:
1 cup leftover cranberry sauce
2 tablespoons soy sauce
Hot chile oil
Directions
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.
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/turkey-spring-rolls-recipe/index.html?oc=linkback
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
Directions
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.
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/turkey-spring-rolls-recipe/index.html?oc=linkback
