© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
If we had to a pick a dish that tastes like summer, it would be these delicious, crunchy rolls. Full of light, fresh flavors, Turkey Summer Rolls are great for an appetizer at your next picnic or a quick lunch on the go. Peanut allergy? Try almond or cashew butter to make the dipping sauce work for you. Want to try another or maybe this kind of sauce isn’t really your thing? How about a sweet chili sauce from The Daring Gourmet?
Turkey Summer Rolls are a perfect appetizer or entrée for those in a summer mood. We recommend pairing them with our Grilled Turkey Banh Mi if you’re planning a larger meal. For that Vietnamese staple, Dr. BBQ uses peanut oil and hoisin in the marinade to season the turkey with a sweet and savory combination reminiscent of the peanut sauce utilized in this dish.
FOR TURKEY MARINADE
1 lb turkey cutlets
1 tbsp soy sauce
1 tbsp olive or avocado oil
1 garlic clove minced
1/2 tsp of grated fresh ginger
Juice of one lime
FOR CILANTRO PEANUT DIPPING SAUCE
1 1/4 c packed cilantro leaves (about 1 small bunch)
1/4 c natural peanut butter
1 tbsp soy sauce
2 tsp chili garlic paste
1 clove garlic, minced
3 tbsp lime juice
1 1/2 tsp agave (can sub maple syrup)
FOR SUMMER ROLLS
16 Rice paper wrappers
16 small Bibb lettuce pieces (or 8 large ones halved)
4 oz package bean threads
2 c bean sprouts
2 c shredded carrots
1 1/2 c fresh cilantro leaves (some stems are fine)
1 bunch of fresh mint (1-2 leaves per roll)
Marinate turkey cutlets in marinade for at least 30 minutes.
Heat grill to medium heat, cook turkey reaches an internal temperature of 165°F, approximately 8-10 minutes, flipping once. As an alternative, in a large skillet over medium high heat add 1 1/2 teaspoons oil. Add a single layer of turkey breast cutlets (don't crowd the pan), cook for 8 minutes or until cooked through, flipping once. Repeat if needed. When cooled, cut into thin strips.
To make dipping sauce, blend all ingredients in a blender until smooth. Adjust seasoning as needed (you might need more lime juice or agave). Refrigerate until ready to use. Sauce can be made a day or two in advance.
For summer rolls, prepare bean threads by pouring hot water over them for 10 minutes or until softened. Drain well and transfer to a bowl. Prepare all other ingredients in bowls for easy assembly. For rice paper wrappers, dip in a pie plate of warm water until softened (this takes about 30 seconds). Transfer paper to a cutting board.
In a lettuce cup, add a little bit of the bean threads, the bean sprouts, a tablespoon of shredded carrots, a few slices of turkey, fresh cilantro and fresh mint. Roll up lettuce wrap and place on the softened rice paper wrapper.
Fold the bottom half of the rice wrapper up, then fold in the sides, then continue to roll as tightly and carefully as possible. Place on a plate, cover with a damp towel and continue to assemble rolls until you are out of ingredients.