Spring rolls with Turkey & Mango
Fresh rice paper rolls packed with citrus-herb turkey, ripe mango, crisp veggies, and fresh herbs — served with a sweet-spicy mango gochujang dipping sauce. Korean-inspired, Vietnamese-style, and unlike any spring roll you’ve had before.
Preparation Instructions
Build the sauce
In a bowl, add 3 tablespoons gochujang, 2 tablespoons honey, 1 tablespoons rice vinegar, the juice of 1 lime, juiced, 1 teaspoons soy sauce, and 2 tablespoons warm water (to thin); whisk to combine until smooth.
Purée a half of a mango until silky and stir into the sauce. Finely dice the second half and fold in to keep the chunky texture.
Purée Half, Dice the Rest: The purée gives the sauce body and silky cling to every roll, while the diced pieces deliver pops of fresh fruit in every dip.
Roll the spring rolls
Dip one rice paper into warm water for 8–10 seconds, then lay flat.
On the lower third, layer a lettuce leaf, 2 turkey slices, a few veggie matchsticks, mango slices and herbs. Fold the sides in, then roll tightly upward.
Repeat for 12 rolls.
Plate and serve
Arrange the rolls on a platter, sprinkle with 1 tablespoons toasted sesame seeds, and serve with the mango gochujang sauce on the side.