Turkey and vege rice paper rolls with peanut dipping sauce

Turn your traditional Christmas turkey leftovers into these fresh-tasting, Asian-inspired rice paper rolls. They are perfect with the sweet and chilli dipping sauce!

Serves: 4

Time to make: 25 mins

Ingredients

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12 rice paper rounds (22cm diameter)
3 cups shredded Chinese cabbage
250g skinless roast turkey breast, shredded*
1 large carrot, grated
¾ cup snow peas, trimmed, thinly sliced
1 small avocado, sliced
12 large fresh mint leaves
1 ½ tablespoons no-added-salt-or-sugar crunchy peanut butter
3 teaspoons boiling water
2 teaspoons mirin (see variations)
2 teaspoons reduced-salt soy sauce
1 small red chilli, seeded, finely chopped

Instructions

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Fill a wide, shallow bowl with warm water. Dip 1 rice paper sheet into the water for 5–10 seconds, or until just soft. Place on a clean work surface. Lightly pat with paper towel to remove excess moisture.
Place a little of the Chinese cabbage down the centre of the sheet. Top with some turkey, carrot, snow peas, avocado and a mint leaf. Fold up the bottom and roll to enclose the filling. Repeat process to make 12 rolls.
To make dipping sauce, in a small bowl mix peanut butter and boiling water until smooth. Add mirin, soy sauce and chilli and mix well.
Divide rice paper rolls among 4 plates and serve with dipping sauce.

Variations

Use regular cabbage if you prefer.

If you can’t find mirin, use 1 teaspoon sugar instead.

Make it gluten free: Check mirin and soy sauce are gluten free.

HFG tip

*Note: Cost per serve will be less if using leftovers.

Nutrition Info (per serve)

Calories 375 cal

Kilojoules 1570 kJ

Protein 25 g

Total fat 15 g

Saturated fat 3 g

Carbohydrates 30 g

Sugar 5 g

Dietary fibre 5 g

Sodium 670 mg

Calcium 50 mg

Iron 2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.