Asian Thanksgiving Springroll
Try something lighter for your left over turkey this year, but not light in flavor!
2 cups shredded turkey
1/2 cup Juli's Sesame Ginger + more for dipping
4 spring roll wrappers
(I used a brown rice wrapper made from Non GMO brown rice and Cassava flour, gluten free )
1 cup of each: Julienned carrots, red bell pepper, cucumber
1/2 cup of coarsely chopped cilantro
1 avocado sliced
1 1/2 cups shredded romaine lettuce
Place turkey in a bowl with marinade/dressing coat entirely. Cover bowl and place in refrigerator for 1 hour or more, better the longer.
Follow instructions on wrappers, and build one at a time. Do not get wrapper wet until ready to fill.
Place ingredients in this order down the middle in a row. Leave 2 inches at the top and bottom to allow for folding.
Use 1/4th of the ingredients per filling item. Will make 4 rolls.
Fold like a burrito by bringing in long sides to cover the middle then the top and bottom. Turn over with seam side down. Can refrigerate over nice after covering with wrap.