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Appetizers / Snacks

Turkey & Mango Spring Rolls

Got some leftover turkey (or rotisserie chicken)? Put it to good use in this recipe for Turkey & Mango Spring Rolls. Loaded with jicama, rice noodles, lettuce, mango, and herbs and served with a peanut dipping sauce, these rolls have everything going for them, and then some.


12 servings

Total Time

1 hour

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This is the perfect recipe for Thanksgiving leftovers, or any time you go to the big box store and buy a rotisserie chicken and don't know how to use it all.


For the peanut sauce, whisk together peanut butter, water, hoisin, soy sauce, honey, sesame oil, chili garlic sauce, garlic, ginger, and lime juice in a bowl.

For the rolls, soak noodles in hot water in a small bowl, 15 minutes; drain and cut into 1- to 2-inch pieces.

Toss jicama with juice of 1 lime.

Soak a rice paper sheet in hot water in a shallow dish until pliable, 30 seconds; transfer to a damp towel.

Top edge of sheet closest to you with a lettuce leaf, 3 to 4 pieces each turkey, jicama, scallion, and a layer of noodles. Fold edge of sheet closest to you up over filling, tucking under before rolling sheet halfway.

Arrange 2 each cilantro and mint leaves, and 2 to 3 slices mango on sheet so it will be visible through rice paper once fully rolled.

Fold sides of sheet in toward center to enclose filling, then finish rolling. Place roll, seam side down, on baking sheet lined with a damp towel, and cover with another damp towel (to keep from drying out). Repeat soaking, layering, and rolling with remaining sheets and fillings.

To serve, halve rolls on the bias and serve with peanut sauce.

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