Leftover Thanksgiving Turkey Fresh Rolls with Cranberry Dipping Sauce
 
 
Yield: 8 fresh rolls
Ingredients
for the rolls
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon rice wine vinegar
  • ¼ teaspoon sesame oil
  • Pinch of ground ginger
  • Pinch of garlic powder
  • 1 cup chopped roast turkey
  • ¼ cup grated carrot
  • ½ package cellophane noodles
  • 8 spring roll wrappers
  • 1 cup roughly chopped lettuce leaves
for the sauce
  • ¼ cup cranberry sauce
  • ¼ cup sugar
  • ¼ cup apple cider vinegar
  • ½ teaspoon low sodium soy sauce
Directions
for the rolls
  1. In a small mixing bowl, combine the soy sauce, rice wine vinegar, sesame oil and seasonings. Add the turkey pieces and grated carrot, stir to coat and let soak.
  2. Place the cellophane noodles in a medium mixing bowl. Heat 4 cups of water and pour over the noodles. Let soak for 10 minutes, or until soft. Transfer the noodles to a small bowl with a fork or tongs leaving the water in the medium bowl for the spring roll wrappers. Rip the noodles or cut with kitchen scissors into shorter strands about 1 inch long. It doesn't need to be exact or even.
  3. Take the first spring roll wrapper and submerge it in the warm water the noodles were soaking in. After the wrapper is soft and pliable, about 10 seconds, remove from the water and carefully lay flat on a cutting board or clean counter.
  4. Take a small amount of the noodles and place in a line in the middle of the spring roll wrapper. Add a spoonful of the turkey mixture onto the noodles and a couple pieces of chopped lettuce. Fold the two sides next to the ends of the filling line you created up and over part of the filling. Take the top of the wrapper and pull it over the filling then tuck it under and roll the wrapped filling towards you to finish the roll. It sounds complicated, but once you do one or two you will get the hang of it.
  5. Repeat for the rest of the rolls.
for the sauce
  1. Place the cranberry sauce in a small saucepan over medium heat. Stir and mash the cranberry sauce until mostly smooth.
  2. Whisk in the sugar, vinegar and soy sauce then bring to a boil. Once boiling reduce heat to a simmer for about 10 minutes, or until the sugar has dissolved and the sauce has slightly thickened, whisking frequently. Remove from the heat and serve with the rolls.
Notes
You can use whatever vegetables you have in your fridge as part of the filling. Some ideas include cucumber or avocado cut in 1 inch strips.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2013/11/27/leftover-thanksgiving-turkey-fresh-rolls-with-cranberry-dipping-sauce/