Turkey and vege rice paper rolls with peanut dipping sauce

Ingredients

Serves (1) Serves (2) Serves (4) — default Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• 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

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Instructions

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1. 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.
2. 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.
3. 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.
4. 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

Total fat 15 g

Saturated fat 3 g

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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.

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First published: Jan 2018

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