These Thai-inspired Grilled Turkey Summer Rolls are simply bursting with flavor. Packed with tender slices of grilled turkey breast and tons of fresh veggies, they’re a perfect summer dish. And they really can’t be beat when it comes time to feed a crowd. They can easily be made ahead of time, and with an endless array of dipping sauce options, these rolls are a true crowd-pleaser.
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Now on to the recipe details…
1 lb boneless, skinless turkey breast sliced into 1“ thick cutlets
For the Marinade
2 tbsp shallots, minced
1 tbsp garlic, minced
2 tbsp honey
1 tbsp fish sauce (optional)
2 tbsp soy sauce
1 tbsp lemongrass paste
1 tsp pepper
3 tbsp canola oil
For the Summer Rolls
12 rice paper rounds
2 cups cooked rice vermicelli, rinsed
2 cups Chinese cabbage, shredded
1 large carrot, cut into matchsticks
2 Persian cucumbers, cut into matchsticks
1 red pepper, cut into matchsticks
1 bunch mint leaves
Store-bought dipping sauces are a quick and easy way to add interesting dimensions to this dish. Give these a try: Sweet Chili Sauce, Hoisin Sauce, Thai Peanut Sauce, Fish Sauce or Sriracha.
MARINADE AND GRILL THE TURKEY
Combine all of the marinade ingredients in a bowl.
Place the turkey cutlets in a single layer in a baking dish or put in a zip-top bag.
Slowly pour the marinade mixture over the turkey, making sure to flip each piece and coat both sides. Cover, or seal the bag, and refrigerate for at least four hours or overnight.
Once marinated, preheat the grill to medium-high heat.
Brush the grill grates with canola oil and grill the turkey breasts for 3-4 minutes on each side. The turkey should register an internal temperature of 165°F when done.
Transfer to a platter to cool.
ASSEMBLE THE SUMMER ROLLS
Slice the cooled grilled turkey into half-inch wide strips.
Place a sheet of rice paper in a bowl of warm water until softened, about 30 seconds. Lift the sheet carefully from water, letting excess water drain off and place it on a clean work surface.
Place two mint leaves horizontally, three inches up from the bottom edge. Add vermicelli in a thin horizontal row on top of the mint, leaving an inch of rice paper visible at the bottom edge as well as to the left and right. Follow with two pieces of turkey, a thin layer of cabbage and the julienned vegetables.
Fold the bottom edge over the filling; roll the sheet around the filling, folding in each side of the rice paper half way through.
If making ahead of time, leave the rolls whole and wrap each roll in plastic wrap to prevent the ricepaper from drying out and keep the rolls from sticking together. Place in an airtight container with a moistened paper towel on top. Store in the refrigerator for up to two days.