Lower-sodium deli turkey and a ready-made slaw mix team up in this quick single-serve lunch recipe. The spicy chili-Sriracha dipping sauce is easy to mix up and adds great flavor to these spring rolls.
Nutrition per serving may change if servings are adjusted.
1 tablespoon Asian sweet chili sauce, such as A Taste of Thai® brand
1 teaspoon rice vinegar
½ teaspoon Sriracha sauce
⅓ cup packaged shredded cabbage with carrot (coleslaw mix), such as Dole® brand
¼ cup snipped fresh cilantro
6 fresh basil leaves, thinly sliced
2 sheets rice paper
2 ounces thinly sliced, lower-sodium deli turkey, cut into ⅛-inch strips
¼ cup thin bite-size strips seedless cucumber
For dipping sauce, whisk together the chili sauce, rice vinegar and Sriracha sauce; set aside.
In a small bowl combine the shredded cabbage, cilantro and basil.
Fill a large bowl with lukewarm water. Dip one of the rice papers into water about 10 seconds or just until moistened (paper will still be firm but will continue to soften during assembly).
Transfer softened rice paper to a work surface. Place half of the turkey, cucumber and coleslaw mixture on paper just below the center. Fold in opposite sides; roll up paper, starting from the bottom edge. Repeat with the remaining rice paper and filling. Serve with dipping sauce.