Hope you all had a fab. Thanksgiving! I KNOW I did!!! I saw Ree (The Pioneer Woman) make these on her show the other day, and judging by the way she rolled her eyes when she tasted one, they are DELISH!!
(makes 8)
Turkey Spring rolls:
2 cups shredded leftover Thanksgiving turkey
3 T soy sauce (I will use Ponzu Citrus Sauce*)
1 t. toasted* sesame oil
1 t rice vinegar
1/4*-1/2 t. hot chile oil
1 package cellophane noodles
8 8&1/2" rice paper wrappers
3 leaves green-leaf lettuce. torn into pieces
1/2 cup alfalfa sprouts (these are hard to find here, so sub. bean sprouts*)
1 organic* carrot, cut into julienne
1 Persian* cucumber, cut into julienne
3 T. finely chopped fresh cilantro
Dipping Sauce:
1 cup leftover cranberry sauce
2 T. soy sauce (or Ponzu*)
Hot chile oil
Place the turkey in a bowl and drizzle in the soy sauce, sesame oil, rice vinegar, and the hot chile oil. Stir to combine and give it a taste. If you'd like a stronger flavor, add a little more 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 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 dashes of chile oil. Dip the rolls in the sauce and dig in!! Best if eaten within 1 hour of preparing.
"True contentment does not depend on anything in this world."
Have FUN today!!
Love,
MM
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