Turkey and vege rice paper rolls with peanut dipping sauce

Serves: 4

Time to make: 25 mins

Total cost: $24.40 / $6.10 per serve

(at time of publication)

Ingredients

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

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.

Nutrition Info (per serve)

Kilojoules 1570kJ

Calories 375cal

Protein 25g

Total fat 15g

–Saturated fat 3g

Carbohydrates 30g

–Sugars 5g

Dietary fibre 5g

Sodium 670mg

Calcium 50mg

Iron 2mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.