Turkey Salad Rolls with Cherry Hoisin Sauce

asian sald rolls, turkey, cherry hoisin sauce, rice paper, rice vermicelli, chili dipping sauce.

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Ingredients

2 cups	cooked turkey, shredded Granny's Turkey Boneless Breast & Thigh Roast
1 cup	carrot, thinly sliced
1/4 cup	mint
1/2 head	iceberg lettuce, shredded
1 bunch	green onion, chopped
1/2 cup	rice vermicelli, cooked and chopped
2 tbsp	ginger
2 tbsp	vegetable oil
8 tbsp	cherry jam
4 tsp	soya sauce
2 tsp	rice vinegar
2 tsp	Chinese 5 spice
1 package	rice paper

To make Hoisin sauce:

In a saucepan over medium high heat saute ginger in oil until brown.

Add cherry jam, soya sauce, rice vinegar and 5 spice and simmer for 5 minutes.

Puree in a food processor and let cool.

Combine turkey, carrot, mint, lettuce, green onion and vermicelli in a bowl.

Wet 2 rice paper sheets on both sides with water and a pastry brush.

Spread 1/2 teaspoon of hoisin on paper then add 3 tablespoon of filling. Fold 2 ends and then roll firmly.

Repeat with remaining mixture.

Serve cold with your favorite dipping sauce or additional hoisin.

Recipe courtesy Chef Jason Wortzman.

Granny's Poultry 12 rolls servings 2.84 154

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