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Photo of Turkey and mango rice paper rolls by WW

Turkey and mango rice paper rolls

3 - 10
PersonalPoints™ per serving
Total Time
15 min
15 min
0 min
The right balance of crunchy veggies, zesty herbs and shredded turkey will make these Vietnamese rolls your go-to gourmet lunch.


Rice paper roll wrappers

3 individual, (3 x 10g)

Cooked brown rice and quinoa

½ cup(s), (85g)


20 g, leaves, baby


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


  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.


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.