Un-turkey Spring Rolls with Fresh Veggies and Rice Noodles
By á-4939
Don't omit the dip, it's what makes this dish a winner! Serve these as a light lunch or appetizer and enjoy.
Ingredients
- SPRING ROLLS:
- 3 ounces rice noodles
- 3 shiitake mushroom caps, sliced
- 2 tablespoons low-sodium soy sauce
- 12 spring roll wrappers or rice paper wrappers
- 2 cups thin strips vegan turkey roast, or 1 (5.5-ounce) package vegan turkey slices cut into thin strips
- 1 small cucumber, sliced into matchsticks (1 cup)
- 2 small carrots, sliced into matchsticks (1 cup)
- 1 medium avocado, diced (1 cup)
- 1 cup Thai basil leaves, coarsely chopped
- 1 cup cilantro, coarsely chopped
- 1/2 small red onion, minced (1/2 cup)
- 1/2 cup plain peanuts, coarsely chopped
- 2 teaspoons chili oil
- DIPPING SAUCE:
- 1 cup rice wine vinegar
- 1 green onion, minced
Details
Servings 12
Preparation time 15mins
Cooking time 15mins
Preparation
Step 1
To make Spring Rolls: Submerge rice noodles in warm water 8 to 10 minutes, until soft and clear. Drain, and cut noodles into 2-inch pieces. Set aside. Toss mushrooms with soy sauce in bowl, and set aside.
Submerge 1 spring roll wrapper in large bowl of cold water 2 to 3 minutes, or until softened. Drain mushrooms. Lay wrapper flat on work surface and arrange rice noodles, mushrooms, vegan-turkey strips, cucumber, carrots, avocado, basil, cilantro, onion, and peanuts in log shape in center of wrapper. Sprinkle with chili oil, and roll wrapper like burrito, folding ends to seal.
To make Dipping Sauce: Combine rice wine vinegar and green onion in small bowl. Serve Spring Rolls, whole or halved, with Dipping Sauce.
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