500 mg turkey, cooked & shredded 2 cup
250 mg carrot, thinly sliced 1 cup
50 mg fresh mint 0.5 cup
1 one half head iceberg lettuce, shredded
1 bunch green onion, chopped
125 mg rice vermicelli, cooked & chopped 0.5 cup
30 mg ginger 2 Tbsp
30 mg vegetable oil 2 Tbsp
100 mg cherry jam 8 Tbsp
20 mg soy sauce 4 tsp
10 mg rice vinegar 2 tsp
10 mg Chinese 5 spice 2 tsp
1 package rice paper
In a saucepan, over medium high heat, saute ginger in oil until brown. Add cherry jam, soy sauce, rice vinegar and 5 spice. Simmer for 5 minutes. Puree in food processor and let cool.
In a medium bowl; combine turkey, carrot, mint, lettuce, onion and vermicelli.
Wet 2 rice paper sheets on both sides with water on a pastry brush. Spread 1/2 teaspoon (2 ml) hoisin on paper then add 3 tablespoons (40 ml) filling. Fold 2 ends and roll firmly. Repeat with remaining mixture.
Serve cold with favourite dipping sauce or additional hoisin sauce.
Serves: 6