Skip to main contentSkip to footer
Start today
Start today
Join WW today and gain full access to all of our recipes and meal plans. Sign up today!
Photo of Vietnamese turkey rolls by WW

Vietnamese turkey rolls

11
9
9
SmartPoints® value per serving
Total Time
1 hr 40 min
Prep
30 min
Cook
10 min
Serves
4
Difficulty
Easy
This reworking of a traditional Vietnamese roll has more salad and leaner meat, but just as much flavour!

Ingredients

Lime Juice, Fresh

2 tablespoons

Thai Fish Sauce

1 tablespoons

Light Brown Sugar

1 tablespoons

Carrots, raw

2 medium, cut into thick matchsticks

Cucumber

2 individual, halved and thinly sliced diagonally

Coriander, fresh

4 tablespoons, chopped

Chilli, Green or Red

1 individual, thinly sliced

Olive Oil

1 teaspoons

Turkey Breast Mince, raw

400 g

Crusty white bread roll

360 g, 4 x 90g

Reduced Fat Mayonnaise

2 tablespoons

Lettuce

4 leaf/leaves, small, torn

Beansprouts

120 g, cooked according to pack instructions

Spring Onions

1 medium

Instructions

  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.

You might like

You might like