All the good taste of deep-fried egg rolls without all the fat.
Recipe information
Yield
Makes 42
Ingredients
Preparation
Step 1
Mix cucumbers and 3/4 teaspoon salt in strainer; let stand 15 minutes. Rinse well. Squeeze cucumbers dry. Wrap in kitchen towel to remove excess moisture.
Step 2
Whisk 9 tablespoons plum sauce, vinegar and oil in large bowl to blend. Mix in turkey, green onions and chopped mint. Season with salt and pepper. Mix cucumbers into filling.
Step 3
Fill another large bowl with hot water. Place 1 rice paper round in hot water until softened, about 30 seconds. Remove from water; place on towel and pat dry. Place 2 tablespoons filling in center of rice paper. Top with 1 mint leaf. Fold sides of rice paper over filling; roll up tightly. Repeat with remaining rice paper, filling and mint. (Can be made 6 hours ahead. Place spring rolls in single layer on platters. Cover with plastic; chill.)
Step 4
Serve with additional plum sauce.
