Turkey Summer Rolls

  • 8-10 rice paper wrappers
  • Hot water (not boiling)
  • 1 c. cooked, cooled brown rice
  • 1 c. cooked, shredded turkey, chicken, or pork
  • 1 sweet bell pepper, seeded and sliced into thin strips
  • 1 small cucumber, sliced into thin coins
  • 1 c. chopped pea pods
  • Assorted edible flowers and greens

Prepare an assemble station as follows: Set the rice wrappers in a space free of water or other ingredients so they remain rigid until you are ready to use them. Pour 1-2 inches of very hot, but not boiling water into a wide, shallow dish. I use a glass pie plate. Place a flat surface like a clean cutting board or large plate alongside the dish with the water. Set containers with the remaining ingredients alongside the cutting board or large plate.

To assemble a summer roll, carefully slide 1 rice paper wrapper into the hot water. When the texture on the wrapper disappears, carefully lift the wrapper out of the water and gently place on your chosen work surface. I like to use my fingers for this, as other tools tend to rip the delicate wrapper.

Choose from among the assembled ingredients to create custom fillings, making sure to avoid using more than about 1/3-cup of filling in total. Carefully fold the top and bottom of the wrapper over the filling and then roll the sides over, working from one side to the other. The sticky wrapper will stick to itself and keep the roll closed. Repeat with the remaining wraps and set the rolls on a serving platter or tray.

Serve with assorted dipping sauces, hot sauces, and/or sesame seeds.

  • Yields: 3-5 servings
  • Preparation Time: 15 minutes
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