Un-turkey Spring Rolls with Fresh Veggies and Rice Noodles
Recipe from Vegetarian Times

Serve these elegant hors d'oeuvres the next day; no one will ever know they're made from holiday leftovers!


Un-turkey Spring Rolls with Fresh Veggies and Rice Noodles

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Servings: makes 12 medium rolls
Related Categories: Appetizers, Asian Cuisine, Dairy Free, Vegan
 
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Ingredients
Spring Rolls
  • 3  ounces
    rice noodles
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  • 3 
    shiitake mushroom caps, sliced
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  • 2  tablespoons
    low-sodium soy sauce
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  • 12 
    spring roll wrappers or rice paper wrappers
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  • 2  cups
    thin strips vegan turkey roast, or 1 5.5-ounce package vegan turkey slices cut into thin strips
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  • 1  small
    cucumber, sliced into matchsticks (1 cup)
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  • 2  small
    carrots, sliced into matchsticks (1 cup)
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  • 1 
    medium avocado, diced (1 cup)
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  • 1  cup
    Thai basil leaves, coarsely chopped
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  • 1  cup
    coarsely chopped cilantro
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  • 1/2  small
    red onion, minced (1/2 cup)
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  • 1/2  cup
    plain peanuts, coarsely chopped
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  • 2  teaspoons
    chili oil
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Dipping Sauce
  • 1  cup
    rice wine vinegar
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  • 1 
    green onion, minced
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Directions
1.
To make Spring Rolls: Submerge rice noodles in warm water 8 to 10 minutes, until soft and clear. Drain, and cut noodles into 2-inch pieces. Set aside. Toss mushrooms with soy sauce in bowl, and set aside.
2.
Submerge 1 spring roll wrapper in large bowl of cold water 2 to 3 minutes, or until softened. Lay wrapper flat on work surface and arrange vegan-turkey strips, cucumber, carrots, avocado, basil, cilantro, onion, and peanuts in log shape in center of wrapper. Sprinkle with chili oil, and roll wrapper like burrito, folding ends to seal.
3.
To make Dipping Sauce: Combine rice wine vinegar and green onion in small bowl. Serve Spring Rolls, whole or halved, with Dipping Sauce.

Nutrition information
Calories 234, Total Fat 6.5 g, Saturated Fat 1 g, Sodium 168 mg, Carbohydrate 38 g, Fiber 3 g, Protein 7 g, Sugars 2 g. Percent Daily Values are based on a 2,000 calorie diet
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