Vietnamese Turkey Salad Rolls

Clock Icon 35 minutes |
Servings: 12 rolls |
Prep: 30 minutes |
Cook: 5 minutes

Vietnamese Turkey Salad Rolls

Clock Icon 35 minutes
Servings: 12 rolls
Prep: 30 minutes
Cook: 5 minutes

Vietnamese Turkey Salad Rolls

Clock Icon 35 minutes
Servings: 12 rolls
Prep: 30 minutes
Cook: 5 minutes

Ingredients

Ingredients

  • 2 Cups (500 mL) Granny’s boneless turkey breast and/or thighs, cooked and shredded
  • 1 cup (250 mL) carrot, thinly sliced
  • 1/4 cup (65 mL) fresh mint
  • 1/2 head iceberg lettuce, shredded
  • 1 bunch Peak of the Market green onion, chopped
  • 1/2 cup (125 mL) rice vermicelli, cooked and chopped
  • 1 package rice paper

Cherry Hoisin Sauce

  • 2 Tbsp (30 mL) fresh ginger
  • 2 Tbsp (30 mL) canola oil
  • 1/2 cup (125 mL) cherry jam
  • 4 tsp (20 mL) soya sauce
  • 2 tsp (10 mL) rice vinegar
  • 2 tsp (10 ml) Chinese five spice

Method

Cherry Hoisin Sauce

  1. In a saucepan over medium high heat, sauté ginger in oil until brown.
  2. Add cherry jam, soya sauce, rice vinegar and Chinese five spice and simmer for 5 minutes.
  3. Puree in a food processor and let cool. Serve with Turkey Salad Rolls.

Turkey Salad Rolls

  1. Combine turkey, carrot, mint, lettuce, green onions and vermicelli in a bowl.
  2. Brush both sides of rice paper with water. Spread 1/2 teaspoon of hoisin on paper then add 3 tablespoons of filing.
  3. Fold in 2 ends and then roll up tight. Repeat with remaining mixture.
  4. Serve cold with Cherry Hoisin Sauce or your favourite dipping sauce.

Tips

Recipe courtesy Chef Jason Wortzman, Granny’s Poultry.

Notes

Recipe courtesy Chef Jason Wortzman, Granny’s Poultry.