Turkey and mango rice paper rolls
6
Points®
Total time: 15 min • Prep: 15 min • Cook: 0 min • Serves: 1 • Difficulty: Easy
The right balance of crunchy veggies, zesty herbs and shredded turkey will make these Vietnamese rolls your go-to gourmet lunch.
Ingredients
Rice paper roll wrappers
3 individual, (3 x 10g)
Cooked brown rice and quinoa
½ cup(s), (85g)
Rocket
20 g, leaves, baby
Mango
½ medium, thinly sliced
Red capsicum
¼ small, thinly sliced
Skinless turkey breast, baked or roasted
80 g, shredded
Fresh chives
1 tbs, chopped
Vietnamese dipping sauce
1 tbs
Instructions
1
Working with 1 sheet at a time, dip rice paper in a shallow bowl of hot water for about 10 seconds or until just softened. Place on a clean cloth to absorb excess water.
2
Layer one-third of the rice blend, rocket, mango, capsicum, turkey and chives across the centre of the rice paper. Fold in 2 opposite edges, then roll up from bottom edge to enclose filling. Repeat with remaining 2 sheets and filling to make 3 rolls in total. Serve.
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