Sesame-Ginger Turkey Rice Paper Rolls

Fresh rice paper rolls echo Vietnamese gỏi cuốn, built around cool herbs and translucent wrappers. Sesame-ginger turkey, crisp cucumber, and mint keep this version bright, light, and easy to pack for lunch.

Serves 4 · 30 min prep · 12 min cook

Estimate for one serving

• 390 cal
• 29g protein
• 28g carbs
• 18g fat
• 4g fiber

Every recipe here is free to read.

Ingredients

• 1 lb ground turkey (93% lean)
• 1 tbsp fresh ginger, grated
• 3 garlic cloves, minced
• 3 tbsp soy sauce or tamari
• 2 tsp toasted sesame oil
• 1 tbsp rice vinegar
• 1 tsp brown sugar or honey
• 12 rice paper wrappers
• 8 butter lettuce leaves
• 1 large carrot, julienned
• 1 English cucumber, matchsticks
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro sprigs
• 3 green onions, thinly sliced
• 1/4 cup creamy peanut butter
• 2 tbsp lime juice
• 3 tbsp warm water for sauce
• 1 tsp sriracha

Instructions

1. 1Heat a large nonstick skillet over medium-high heat. Add the ground turkey and break it up with a wooden spoon; cook 5–6 minutes until no pink remains and edges start to brown.
2. 2Add grated ginger and garlic; cook 1 minute until fragrant. Stir in soy sauce, sesame oil, rice vinegar, and brown sugar. Cook another 1–2 minutes until the liquid mostly evaporates and turkey looks glossy. Remove from heat and cool 5 minutes.
3. 3Whisk peanut butter, remaining soy sauce, lime juice, sriracha, and warm water until smooth for the dipping sauce; adjust thickness with more water if needed.
4. 4Fill a wide shallow dish with warm water. Dip one rice paper wrapper for 8–10 seconds until just pliable but still slightly firm—it will soften more as you roll.
5. 5Lay the softened wrapper on a clean cutting board. Place a piece of butter lettuce in the lower third, then add 2–turkey, carrot, cucumber, mint, cilantro, and a sprinkle of green onion.
6. 6Fold the bottom edge up over the filling, tuck in both sides, and roll tightly upward like a burrito. Place seam-side down on a plate and cover with a damp towel. Repeat with remaining wrappers.
7. 7If packing for lunch, wrap each roll individually in plastic wrap or parchment so they do not stick, and pack sauce separately.
8. 8Serve rolls chilled or at room temperature with the peanut-ginger sauce for dipping. Best eaten the same day for ideal rice-paper texture.