Vietnamese spring rolls are quick, healthy, very low fat and 5:2 diet friendly.
Think of this particular recipe as a way to use up the last of the Christmas feasting meat, and to tastefully transition to New Year healthy eating resolutions.
The turkey is not essential by the way, you could use shredded chicken instead – whatever you fancy. Just be sure to add some sweet cranberry sauce. just a teaspoon per roll but it makes for a nice contrast with the herbs used here – aniseed flavoured Thai basil, coriander and mint.
Some Cucumber and Spring Onion, in fine julienne strips remove all memory of heavy roasted vegetables from the Christmas table. Crisp and light in flavour it add to the halo you can polish by eating something as healthy as this that tastes so good!
- Spring Roll Wrappers (allow 3 to 4 per person)
- Handful of Thai Basil
- Handful of Mint
- Handful of CorianderCranberry Sauce
- Shredded Cooked Turkey Breast (or Chicken)
- half Cucumber cut into julienne strips
- 1 Spring Onion cut into julienne strips
- Prepare the rolls one at a time.
- First remove a spring roll wrapper from the packet and soften it according the packet instructions - we use a large roasting dish and half fill it with freshly boiled water then pass the wrappers through to soften them. Do take care with the hot water.
- At around 1/3 of the way across, put a leaf of aniseed, some coriander and mint, top with the sauce, turkey, cucumber and spring onion.
- Turn over the edges of two opposite sides then roll tightly starting at the end at which the filling is placed.
- Cut in halves to serve.
We are linking this up to the No Waste Food challenge Hosted by Elizabeth and Kate