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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.


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