Turkey-Berry Spring Rolls

[Doug]

Prep 15 min.

For 4 Servings:

* 12 rice-paper wrappers
* 1-1/2 lbs. sliced smoked turkey, cut into thin strips
* 2 cucumbers, peeled, seeded and cut into strips
* 2 green onions, cut into strips
* 2 cups strawberries, hulled and chopped
* 1 ripe mango, peeled and cut into thin strips
* 1 cup fresh mint leaves
* 2/3 cup peanuts
* 1/2 cup raspberries
* 1/4 cup rice wine vinegar
* 1/4 cup water
* 2 Tbs. sugar
* 1 tsp. grated ginger
* 1/4 tsp. crushed red pepper

Working with one sheet of rice paper at a time, dip sheet in bowl of hot
water until softened, 20 to 25 seconds. Arrange one-twelfth of turkey
horizontally in lower third of wrapper, leaving a 1 inch border on
either end. Top with one-twelfth of next 6 ingredients; fold in ends
and tightly roll up. Cover with damp paper towels. Repeat process. Cut
rolls in half; arrange halves seam side down on serving plates. Serve
with dipping sauce. For dipping sauce: Mash raspberries with a fork in
a small bowl; stir in remaining ingredients. Makes 4 rolls per serving.
This recipe serves 6 people. Due to the nature of this recipe, it
adjusts the number of servings in multiples of 6 only.


Per serving: calories 342, fat 9.9g, 24% calories from fat, cholesterol
47mg, protein 28.8g, carbohydrates 40.3g, fiber 7.1g, sugar 24.2g,
sodium 1599mg, diet points 6.7