Turkey Spring Rolls

This recipe is GLUTEN FREE

Ingredients (for 1 serving):

  • ½ packet Greene Farm Hand Prepared Turkey Breast
  • 3 rice paper sheets
  • ⅓ cucumber, cut into sticks
  • ½ cup bean sprouts
  • ½ cup lettuce leaves, chopped
  • 1 spring onion, chopped
  • 100g cooked rice vermicelli
  • A few coriander leaves
  • 2 tbsp crushed peanuts

For the quick dipping sauce:

  • 60ml white vinegar
  • 30ml fish sauce
  • 2 tbsp honey
  • 2 tbsp lime juice
  • 1 clove garlic, minced
  • ¼ tsp red pepper flakes


  • Make the dipping sauce: mix all the ingredients in a small mixing bowl and set aside.
  • Dip the rice paper sheet into a bowl of warm water for several seconds until just softened. Place the paper on a clean surface.
  • Place noodles, lettuce, Greene Farm Hand Prepared Turkey Breast, cucumber and bean sprouts in the middle of the paper, keeping the mixture about 10cm wide. Top with chopped spring onions and crushed peanuts.
  • Fold the sides and roll the mixture into the paper, making sure to keep it as tight as possible but being careful not to break the paper. Serve with dipping sauce.

Watch our method video...