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Un-turkey Spring Rolls with Fresh Veggies and Rice Noodles

These elegant hors d'oeuvres are a great way to reinvent holiday leftovers!

Ingredients: 

Ingredient Set Name: 

Spring Rolls

Ingredients: 

Ingredient Line: 
3 oz. rice noodles
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3 shiitake mushroom caps, sliced
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2 Tbs. 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-oz. pkg. 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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½ small red onion, minced (½ cup)
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½ cup plain peanuts, coarsely chopped
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2 tsp. chili oil

Ingredient Set Name: 

Dipping Sauce

Ingredients: 

Ingredient Line: 
1 cup rice wine vinegar
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1 green onion, minced

Instructions: 

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. Drain mushrooms. Lay wrapper flat on work surface and arrange rice noodles, mushrooms, 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
Protein: 
7 g
Total Fat: 
6.5 g
Saturated Fat: 
1 g
Carbohydrates: 
38 g
Cholesterol: 
0 mg
Sodium: 
168 mg
Fiber: 
3 g
Sugar: 
2 g
Yield: 
Makes 12 medium rolls

Comments on this Recipe

Funny Anonymous, I JUST read this recipe, thought it sounded awesome, but wondered the EXACT same thing. Well, it tells you to lay the rice noodles in with everything else, but it doesn't say anything about the mushrooms! I would assume, in with everything else, but.....

I was thinking of making these the night before for lunch at work the next day....do they hold up well after refrigeration overnight? I have not worked with rice wrappers before and wondered if they would get tacky?

Can anyone recommend a good vegan turkey? I never buy any of the ones I see in stores because I can't tell what's going to be good and I get all flustered and intimidated....

tofurky brand...theyre awesome!

Late response, but personally, I prefer the Quorn Roasts that are available over the popular "unturkey" options. The texture and taste of these is better in my opinion.

greg, the quorn roasts that youre talking about, are they vegan? i cant find any quorn without egg.

What do you do with the mushroom mixture and the noodles?

I assume you put noodles and drained shitakes into roll as well? Recipe does not say--- just leaves the mushrooms soaking and the noodles sitting there "set aside" and lonely : ) I make these with strips of tofu if you don't want to use the veg. turkey. Also excellent served with a peanut dipping sauce