Turkey Avocado Spring Rolls w/ Hoisin Peanut Dip

by on November 22, 2012

Hope you all had fulfilling Thanksgiving. The food coming out of your kitchens must have been incredible. And for those to didn’t cook, hopefully your gathering was wonderful. Because that’s what it’s all about, the little things, the gathering and the celebration of togetherness.

We’re really grateful to everyone here, each and every one of you. We truly mean every word.

Weather down here is much warmer than normal. While many of you were experiencing snow and cold, we had sunny day with plenty of sunshine. There’s times when we wish we had a sprinkling of snow to kick start the Holiday season, but when we realize that we don’t have to shovel our cars out of the driveway, it seems pretty lucky to be down here.

Snow weather might not be the best for the pups either, particularly Lexi. She’s a warm weather gal and being able to romp around in the garden during her first Thanksgiving has probably ruined her for life. If it were to snow and bury all her outside toys, she’s probably cry for days. Without a doubt, she’s a spoiled puppy in more ways then we can count.

The garden is really starting to welcome Autumn. Leaves are starting to drift off the branches in big batches of yellow and red colors. Our garden is a true Southern California garden when you can see the green lawn dusted with orange pomegranate leaves. Our patches of green space aren’t exactly the perfect green suburban lawns. They’re more like a mesh of wild weeds and dichondra all mowed down to their lowest point. But it’s the perfect play area for two rambunctious dogs to tackle one another.

Now that the big eating eating day is over, many of you are probably just waking out of a food coma. Join the club. Next thing on our agenda is to hit our juicer up for some green kale/apple/carrot juice for the next few days. For us, post-Thanksgiving meals are always about eating lighter and greener. That’s why our newest kitchen toy helps us make the days after Turkey day more guilt free. But more on the juicer later!

A favorite meal we often make from all the leftover turkey is fresh spring rolls. It’s one of those left over meals that’s light, super fresh and spiritually uplifting for those who totally crashed the carbs on Thanksgiving. Raise your hand if you totally carb-butter-sugar loaded. Again, join the club!

The joy in eating these spring rolls is that the recipe is adaptable to everyone’s taste. If you prefer to have different vegetables such as red bell pepper or sliced celery, then you can certainly mix up the inside trimmings. And believe it or not, there are people in this world who do not like avocado (shame on you!) so by all means, eliminate the creamy green beast.

Honestly, even without the avocado, these spring rolls have enough flavor and texture in them to please a crowed. What’s even more flexible is the hoisin dip. Though we used peanut butter, you can certainly use almond butter or cashew butter. Each of the nut butters brings out a unique flavor and texture. So don’t feel like you have to commit to the same dip every single time.

Enjoy the rest of your week and if you’re one of those crazy folks who dares all the Black Friday sales, please be careful. Shop safe!

hugs,

diane and todd

-Complete list of spring roll recipes here.

-Here’s the latest photo tutorial on on how to roll spring rolls.


Turkey Avocado Spring Rolls with Hoisin Nut Dip

Yield: Serves 2-3

This is my standby spring roll that I eat year round, not just after Thanksgiving. I'll buy some nice deli carved turkey breast and make these rolls when the craving calls. For the dip, you can certainly be flexible and use peanut butter, almond butter or even cashew butter. The variety of nut flavors makes the dips really exciting when you want a change.

Here's the latest photo tutorial on on how to roll spring rolls.

Ingredients:

For the turkey spring rolls

  • Fresh carved Turkey meat, torn in small this strips
  • 1 large ripe avocado, cut into small slices
  • 1 large carrot, thin julienne cuts ( like match sticks)
  • Strips of cucumber, red bell pepper, jicama (optional)
  • fresh basil, mint or other herbs
  • fresh lettuce, chopped or torn in small pieces
  • rice paper for rolling

For Hoisin Peanut dip:

  • 1/4 cup hoisin (each brand has a different thickness consistency. So add water if needed to make the dip texture to taste)
  • 2 heaping tablespoons peanut butter, almond butter or cashew butter.
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon sesame oil

Directions:

  1. For the hoisin peanut dip: In medium bowl, combine all dip ingredients together. Use a fork to help blend well.
  2. For the rolls, gather all the ingredients together and get your rolling surface ready.

Here's the latest photo tutorial on how to roll spring rolls.

Click on the link above for a helpful tutorial with photographs showing the step by step method. Lay your lettuce first on the soft spring roll wrapper, then add the strips of turkey, herbs, avocado and vegetables. Roll and serve with hoisin dip. Enjoy!

Recipe Source: WhiteOnRiceCouple.com.

Hello! All images & content are copyright protected. Please do not use our images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you. And remember in making the recipes, if using table salt instead of kosher or sea salt, make sure you reduce the salt amount.



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{ 16 comments… read them below or add one }

1 Anne L. November 22, 2012 at 7:15 pm

Cold rolls are perfect for family meal in my household where everyone sits together and does all the rolling right at the table, sharing a platter of fresh veggies and meat, and passing around the sauce jars for individual dipping bowls. And there’s always a the-best-cold-roll competition going on between the younger ones (my rolling skills are pathetic to be honest). O’ good memories.

Beautiful photos. Happy Thanksgiving.

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2 Averie @ Averie Cooks November 22, 2012 at 7:52 pm

You make the most beautiful spring rolls! Seriously – I want to reach out and grab one. And that hoisin-peanut sauce and with rice vinegar….that is my dream dip right there!

Happy Thanksgiving to you guys!

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3 @CaterhamHill November 22, 2012 at 8:49 pm

Turkey Avocado Spring Rolls w/ Hoisin Peanut Dip http://t.co/YqP3ZuE6

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4 Jeff @ Cheeseburger November 23, 2012 at 2:16 am

This spring rolls will be a great reminder for the spring that has come and gone. Thanks for sharing the recipe.

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5 Joanne @ Fifteen Spatulas November 23, 2012 at 4:40 am

I hope you guys know that after I saw one of your fresh spring roll recipes a few months ago I have been ADDICTED to fresh spring rolls. They are so amazing! My husband loves them too. They’ve become one of my “regulars” which as you know it’s tough to have regulars as a food blogger because there are always so many new things I want to eat and make. Thanks for showing how easy they are to make. This is a great use of the leftover turkey.

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6 Gerry @ Foodness Gracious November 23, 2012 at 7:22 am

How could someone not like avocado? Smh…great way to use up the leftovers!

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7 Megg November 23, 2012 at 8:04 am

Wow, this is the best post-Thanksgiving recipe I’ve seen! Way healthier than most leftover repurposings too! Thanks for sharing!

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8 Alice @ Hip Foodie Mom November 23, 2012 at 11:52 am

OMG, I LOVE this!! What a great way to use your leftover turkey!! Love it!

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9 Steve-Anna November 23, 2012 at 11:59 am

Happy Thanksgiving, diane and todd..and Sierra and Lexi!

These look fantastic – can’t wait to make them. And I can’t wait to meet Lexi~! Sending love to you from sunny AZ. No snow here either, at least for now. It’s supposed to be 86 F here today, so this is a much better use of leftovers than making the usual turkey soup! xox

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10 slywlf November 23, 2012 at 2:56 pm

Oh dear – I can see I am on the verge of a new obsession ;-)
Beautiful pictures – the presentation adds to the appeal but these rolls just scream Eat Me! ;-)

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11 Geri November 24, 2012 at 12:06 am

Even though it’s 2AM I’m going to get on a roll! :) Thanks for for such great ideas no matter the time of day can be put together so easily. Rock on turkey you have a new direction.

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12 Cookin' Canuck November 24, 2012 at 4:24 pm

Happy Thanksgiving to all four of you!

After Thanksgiving, I always crave something with different international flavors and these rolls would more than suffice.

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13 The Prudent Homemaker November 25, 2012 at 9:38 am

Yum! I cook a turkey every month; it doesn’t go real far since there are 7 in my family. We eat it lots of ways, but I’ve never made spring or summer rolls for my family because I cannot find the rice paper anywhere. I have a lot of stores from which to choose in a 2-mile radius, but I cannot find rice paper. I only recently found wonton wrappers at one place, but no rice paper.

I’m in Las Vegas, and I grew up in Southern Cal. We have a lot of the same stores. Can you please tell me where you find the rice paper?

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14 White on Rice Couple November 25, 2012 at 5:07 pm

The Prudent Homemaker- I’ve been to Las Vegas and found many Asian/Vietnamese grocery stores that carry the rice paper. I don’t remember where they exactly were, but there is community of Asian markets.
If you do a google search, you will find many markets in the Las Vegas area. From there, select the one that is closest to you. Have fun!

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15 Mel November 29, 2012 at 2:42 am

These look incredible. I’ll look forward to making these soon.

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16 Chris March 29, 2013 at 7:23 am

Yes, count me in! These are so light and good, sometimes I forget the dipping sauce. =/

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