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Turkey and mango rice paper rolls

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.

Notes

TIP: Brown rice and quinoa blend is available from the rice aisle in supermarkets. Substitute with plain brown rice or a microwave whole grain rice blend, if preferred. Serve with 1 tablespoon nuoc cham Vietnamese dipping sauce.

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