Leftover Turkey Spring Rolls

This recipe will help you use up whatever turkey is lingering after your big holiday feast! Packed with fresh veggies, each bite is filled with vibrant colors and crunch. Add these delicious turkey spring rolls to your post-holiday menu and master the rolling technique so you can enjoy again and again!

Course Appetizer, Small Plate, Snack

Cuisine Asian American, Southeast Asian, Vietnamese, Vietnamese-American

Keyword Leftover Turkey, Spring Roll, Spring Rolls, Turkey Recipes

Prep Time 20

Cook Time 0

Total Time 20

Servings rolls

Calories 47kcal

Author Cara Harbstreet

Equipment

large mixing bowl
cutting board and sharpened knife
vegetable peeler if needed for the carrot
serrated knife if cutting in half before serving

Ingredients

8 round spring roll wrappers
1 1/2 cups leftover cooked turkey shredded, white meat or dark meat
8 medium leaves butter leaf lettuce red or green
1 medium carrot cut into thin strips or shredded
1 small cucumber cut into thin strips
1 1/4 cup bean sprouts washed and dried
1/2 cup fresh mint leaves washed and dried
Dipping sauce of your choice

Instructions

Wash and dry the bean sprouts, mint, and lettuce leaves. Cut the carrot and cucumber into very thin strips or matchsticks and place near a clean, flat work area.
Shred or tear the leftover turkey into small, bite-sized pieces.
Fill a large bowl with warm water. Once ready to make the spring rolls, dip a spring roll sheet into the water, submerging it for a few seconds before rotating it and dunking the other side. Once fully moistened and starting to soften, spread it flat on a clean work surface.
Place a lettuce leaf in the upper 1/3 of the wrapper, then stack a small amount of turkey with a few strips of carrot, cucumber, and bean sprouts on top. Spread it evenly in a roll shape, and top with a few mint leaves to finish the filling.
Fold the top portion of the rice paper over the fillings before folding over each side to seal the ends. Tightly roll it towards you, using your finger to keep the filling packed inside. Let the sticky rice paper stretch and adhere to itself to close the spring roll.
Use a serrated knife to slice in half, cross-wise (optional), and serve with your favorite dipping sauce or sauces.

Notes

As written, recipe is estimated to yield approximately 8 spring rolls. Final yield may depend on how much filling you include for each one. Adjust quantities as needed to wrap additional spring rolls to use anything that remains.

Nutrition