TURKEY & VEGIE RICE PAPER ROLLS WITH PEANUT DIPPING SAUCE
Makes 12 rolls Cost per serve $1.30 Time to make 25 min dairy free
12 rice paper rolls (22cm wide)
3 cups shredded wombok
250g leftover skinless roast turkey breast, shredded
1 large carrot, peeled, grated
100g snow peas, trimmed, sliced
1 small avocado, sliced
12 large mint leaves
1½ tablespoons no-added-salt crunchy peanut butter
2 teaspoons mirin
2 teaspoons reduced-salt soy sauce 1 small red chilli, seeded, chopped
1 Fill a wide, shallow bowl with warm water. Dip in one rice paper sheet for 5–10 seconds. Place sheet on a clean work surface. Lightly pat with paper towel
2 Place a little of the wombok down the centre of the sheet. Top with some turkey, carrot, snow peas, avocado and a mint leaf. Fold up the sides and roll to enclose the filling. Repeat the process to make 12 rolls.
3 Place the peanut butter and 3 teaspoons of boiling water in a small bowl, and mix until smooth. Stir in mirin, soy sauce and chilli. Serve rolls with dipping sauce.