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Vietnamese Spring Rolls

Prep Time 20 minutes
Servings 4 servings
Calories 277kcal

Ingredients

  • 8 Rice paper sheets
  • 8 oz Deli turkey breast
  • 1 cup Shredded cabbage mix
  • 1/2 cup Watermelon Radish peeled and sliced very thin
  • 1/4 cup Fresh cilantro plus more for garnish
  • 1 cup Cucumber sliced very thin

Sauce

  • 4 tbsp Mayonnaise
  • 2 tsp Sriracha sauce
  • 1/2 tsp Lime juice
  • 2 tbsp Scallions chopped
US Customary - Metric

Instructions

  • For the sauce, whisk all ingredients together. Taste and adjust any of the ingredients as needed.
  • Very quickly dampen the rice paper under running water. They need very little water to start to become pliable.
  • Place on a flat surface. Layer with turkey, shredded cabbage, radish, cilantro, and cucumber.
  • Fold both ends in and gently roll the rice paper as tightly as you can without ripping. Repeat with remaining sheets and filling. Then set aside to dry for 1-2 minutes.
    (If the sheet rips while rolling, roll another sheet over the ripped sheet to double up)
  • Cut the rolls in half if desired. Serve with sauce. Garnish with cilantro.

Nutrition

Calories: 277kcal | Carbohydrates: 27g | Protein: 14g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 902mg | Potassium: 477mg | Fiber: 2g | Sugar: 3g | Vitamin A: 159IU | Vitamin C: 14mg | Calcium: 46mg | Iron: 2mg