Leave the gravy behind, and make it a turkey-, dressing- and veggie-filled summer roll. The best part is that you can eat it with your fingers. Who would have ever imagined turkey and dressing could be turned into a finger food?
Since summer rolls are meant for dipping, these yummies come with a Thai sweet chili sauce that will make your taste buds jump for joy. I know this from personal experience.
Turkey and dressing summer rolls with Thai sweet chili sauce recipe
Turn your leftover Thanksgiving turkey and dressing into a healthy summer roll with a quick and easy Thai sweet chili dipping sauce. No gravy allowed.
Serves 2
Total time: 50 minutes
Ingredients:
For the Thai sweet chili sauce
- 1 jalapeño pepper, seeds removed, diced
- 1/4 teaspoon dried red pepper flakes
- 2 garlic cloves, diced
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon Sriracha sauce
- 1 tablespoon vinegar
- 2 tablespoons water
- 1/4 teaspoon cornstarch
For the summer rolls
- 1-1/2 cups shredded cooked turkey
- 1-1/2 cups prepared dressing
- 1 large carrot, thinly sliced
- 1 large celery stalk, thinly sliced
- 1/2 zucchini, thinly sliced
- 1/2 Granny Smith apple, cored, thinly sliced (fresh lime juice can be added to keep the apple slices from turning brown)
- 8 sprigs cilantro
- 8 rice papers
- Water for rice papers
Directions:
For the Thai sweet chili sauce
- To a medium-size bowl, add all the ingredients, and whisk them together.
- Let chill in the refrigerator while making the summer rolls.
For the summer rolls
- Fill a large, shallow bowl with hot water (hot tap water is fine).
- Dip the edges of the rice paper into the hot water. Then dip the entire paper into the hot water for about 20 seconds or until it starts to get soft.
- Remove the rice paper from the water, and carefully lay it out flat on a large plate.
- About 1/3 of the way inside the rice paper, lay some of the stuffing about 1/2 inch from the sides.
- Top the stuffing with the shredded turkey, zucchini, apple, carrot and celery.
- Roll the rice paper once, just over the ingredients.
- Then fold over 1 side of the paper toward the inside about 1 inch.
- Fold over the other side about 1 inch.
- Add a few pieces of the carrot and a sprig of cilantro on top of the rolled side of the rice paper. This will be a “window” that will show off the pretty colors.
- Gently roll the paper tightly over the ingredients to form the summer roll.
- Repeat the process with the remaining ingredients.
- Serve with the Thai sweet chili sauce.
More leftover turkey recipes
Leftover turkey shepherd’s pie
Leftover turkey frittata
Leftover turkey curry
Leave a Comment