Paul kelly
Serves: 2
Prep time: 30 minutes
Cooking time: 3 minutes

Spring rolls make a refreshing change at Christmas and aside from chopping the ingredients, there really isn’t too much to it.
Because the filling options are endless, I’ve listed the ingredients that we typically put in our rolls, whilst considering what you might have in your fridge at this time of year. Essentially, thinly shaved turkey paired with any grated or finely sliced vegetables of your choice, cooked or raw, will taste delicious.

The dipping sauce: A simple shop bought Thai Sweet chilli, or Hoisin Sauce work well. I’ve listed a couple of homemade sauce options too.

To make the fresh rolls, fill a large bowl with tepid water – the bowl needs to be large enough to fit the rice paper sheet in.
Briefly dip 1 rice paper sheet into the bowl of water and place it directly onto a chopping board to soften as you add your choice of ingredients.
Place a small pinch of your chosen fillings in a pile onto the spring roll sheet, using 1/3 of the space closest to you. Start with slightly less filling until you get the hang of it and roll according to the packet instructions.


20cm round rice paper wrappers – from Chinese of Thai food shops
Thinly shaved KellyBronze cooked turkey – dark or white meat
Carrot, shredded
Spring Onion, finely sliced
Avocado, finely sliced
Red Chilli, deseeded and finely sliced.
Cucumber, deseeded and finely sliced into batons
Raw Spinach, leaves thinly sliced
Corriander leaves, roughly chopped
Mint, leaves roughly torn
Red cabbage, finely shredded
Mango, finely sliced
Lettuce, finely sliced

Dipping sauce
1½ tbsp rice vinegar
1½ tsp maple syrup, palm or brown sugar
½ tsp chilli flakes
1 tsp sesame oil
3 tbsp groundnut oil
1 tbsp Orange juice
1 tsp fresh grated ginger
1 tsp soy sauce
Blitz all together in a mini blender

Peanut dipping sauce
2 tablespoons smooth peanut butter
1 tablespoon hoisin sauce,
1/2 table spoon soy sauce
1 small clove crushed garlic
1 dash of hot sriracha sauce or chilli flakes
1 heaped teaspoon fresh grated ginger
1 teaspoon palm or brown sugar
1 squeeze of fresh lime juice
A drizzle of warm water to loosen the sauce.
Blitz all together in a mini blender

Kelly Bronze Turkey