Ingredients
3/4
lb ground turkey breast
1/2
teaspoon salt-free Thai seasoning blend
1/4
teaspoon freshly ground pepper
1/8
teaspoon salt
3/4
cup coleslaw mix (from 16-oz bag)
6
round sheets rice paper (8 inch)
12
large basil leaves
6
tablespoons light sesame-ginger dressing
Preparation
Heat 12-inch nonstick skillet over medium-high heat. Add turkey, seasoning blend, pepper and salt; cook 5 minutes, stirring occasionally, until turkey is no longer pink. In medium bowl, toss turkey and coleslaw mix.
In large shallow dish, add 1 inch hot water. Place 1 sheet rice paper in dish; let stand 30 seconds or just until soft. Place sheet on work surface. Arrange 2 basil leaves on top third of sheet. Spoon 1/3 cup turkey mixture on bottom third of sheet. Starting with filled side, fold sides of sheet over filling and roll up; gently press seam to seal. Place, seam side down, on serving plate; cover to keep from drying.
Repeat with remaining rice paper sheets, basil and turkey mixture. Cut each roll in half diagonally. Serve with dressing for dipping.
