Skip to content

We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

No-cook turkey summer rolls recipe

No-cook turkey summer rolls recipe

0 ratings

Created by The Tesco Real Food team

These no-cook summer rolls are light, fresh and perfect for warmer days. Packed with crisp vegetables, tender roast turkey and herbs, they’re wrapped in rice paper and served with a punchy peanut dipping sauce. Fun to make, great to share, no hob required – soak, roll, dip! See method

  • Serves 4 (makes 12)
  • Takes 30 mins
  • 335 calories / serving
  • Healthy
  • Dairy-free

Ingredients

  • 15g fresh mint
  • 15g fresh coriander, leaves picked
  • 1 large carrot, peeled and sliced into matchsticks (or use a julienne peeler)
  • ½ cucumber, deseeded and sliced into matchsticks
  • 1 Little Gem lettuce, shredded
  • 100g pre-cooked rice noodles
  • 250g cooked roasted turkey breast slices, cut into strips
  • 12 spring roll wrappers

For the peanut dipping sauce

  • 4 tbsp smooth peanut butter
  • 4 tsp reduced-salt soy sauce
  • 4 tsp tamarind paste
  • 4 tsp clear honey
  • 1 lime, juiced​
  • 2.5cm piece fresh ginger, grated
  • 1 garlic clove, crushed
1 of your 5-a-day and high in protein

Each serving contains

  • Energy

    1410kj
    335kcal     17%

  • Fat

    9g 13%

  • Saturates

    2g 8%

  • Sugars

    12g 14%

  • Salt

    1.6g 26%

of the reference intake
Carbohydrate 40.8g Protein 20g Fibre 4.2g

Method

  1. Mix all the sauce ingredients in a bowl; set aside.
  2. Prepare and assemble all the ingredients for the rolls before you start. When ready to make, dip a spring roll wrapper into a bowl of hot water for 10 secs or until soft, then drain on a tea towel before transferring to a board.
  3. Add a few mint and coriander leaves to the end closest to you, then layer on a little of the carrot, cucumber, lettuce, noodles and turkey (remember you are making 12).
  4. Fold the end closest to you over the fi lling, then roll it up tightly, keeping the fi lling in place with your fi ngers. When you’re halfway, fold in the sides to seal, then keep rolling tightly to the end. Repeat with the remaining wrappers and ingredients. Cut in half and serve alongside the dipping sauce.

Tip: You can make the sauce up to a day in advance and store, covered, in the fridge.

See more Summer recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

You may also like

Be the first to comment

Before you comment please read our community guidelines.