Photo of Vietnamese turkey rolls by WW

Vietnamese turkey rolls

Points® value
Total Time
1 hr 40 min
30 min
10 min
This reworking of a traditional Vietnamese roll has more salad and leaner meat, but just as much flavour!


Lime Juice, Fresh

2 tablespoon(s)

Thai Fish Sauce

1 tablespoon(s)

Light Brown Sugar

1 tablespoon(s)

Carrots, raw

2 medium, cut into thick matchsticks


2 individual, extra large, halved and thinly sliced diagonally

Coriander, fresh

4 tablespoon(s), chopped

Chilli, green or red

1 individual, thinly sliced

Olive Oil

1 teaspoon(s)

Turkey Breast Mince, raw

400 g

Crusty white bread roll

360 g, 4 x 90g

Reduced Fat Mayonnaise

2 tablespoon(s)


4 leaf/leaves, small, torn


120 g, cooked according to pack instructions

Spring Onions

1 medium


  1. Combine the lime juice, fish sauce and sugar in a medium bowl. Add the carrot and cucumber and stir to coat. Set aside for 1 hour to ‘pickle’, stirring occasionally. Drain, reserving the liquid.
  2. Meanwhile, put the turkey mince, shallot, coriander and chilli in a large bowl. Season with salt and freshly ground black pepper,then mix well using your hands. Roll level tablespoons of the mixture into 16 balls, then flatten them into 4cm-diameter patties and chill in the fridge for 20 minutes.
  3. Heat the oil in a large non-stick frying pan over a medium-high heat. Fry the patties for 3-4 minutes each side until cooked through.
  4. Spread the rolls with the mayonnaise and divide the lettuce, bean sprouts, pickled vegetables and patties equally between them. Drizzle with a little of the reserved pickling liquid and serve.