Plate with turkey berry spring rolls and a cup of sauce

Description

Make this mixed berry spring roll recipe for a refreshing summer lunch. Soak rice wrappers just until pliable, then fill and roll immediately. Rice wrappers are available at Asian markets or in some supermarket ethnic food sections. They keep indefinitely in a cool dry place.

Spring Rolls
  • 1 1/2 lbs. pounds sliced smoked turkey, cut into thin strips
  • 1/2 Package (6 ounces each or 1 1/2 cup) Driscoll's Strawberries, hulled and chopped
  • 1 Cup fresh mint leaves
  • 2/3 Cup peanuts, chopped
  • 12-16 rice-paper wrappers (8-inch round)
  • 2 cucumbers, peeled, seeded and cut into thin strips
  • 2 green onions, cut into thin strips
  • 1 ripe mango, peeled and cut into thin strips
Raspberry Dipping Sauce
  • 1/2 Cup Driscoll's Raspberries
  • 1/4 Cup rice vinegar
  • 1/4 Cup water
  • 2 Tablespoons granulated sugar
  • 1 Tsp. grated fresh ginger
  • 1/4 Tsp. crushed red pepper
Raspberry Dipping Sauce
  1. Mash raspberries with a fork in a small bowl. Stir in vinegar, water, sugar, ginger and crushed red pepper.
Spring Rolls
  1. Dip one sheet of rice paper at a time in a bowl of hot water for about 20 seconds or until softened. Drain and place on a flat surface.

    Arrange a small portion of turkey horizontally in lower third of wrapper, leaving a 1-inch border on either end. Roll remaining wrappers. Cut rolls in half; place seam side down on serving platter. Can be made 1 hour ahead.
Calories 411
Total Fat 16.47 g
Saturated Fat 2.68 g
Cholesterol 47.63 mg
Sodium 1335 mg
Total Carbohydrates 42.07 g
Dietary Fiber 5.65 g
Protein 29.3 g