Great Tastes of Manitoba

Vietnamese Turkey Salad Rolls

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

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) Cinese five spice

 Directions

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.

Recipe courtesy Chef Jason Wortzman, Granny’s Poultry.

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