Summer Rolls

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

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These fresh turkey summer rolls are a vibrant, high-protein take on a Southeast Asian classic. By swapping traditional fillings for lean minced turkey breast and earthy shiitake mushrooms, this recipe creates a satisfyingly savoury snack that remains light and nutritious. The combination of succulent poultry, crisp peppers, and delicate mung bean sprouts offers a wonderful contrast of textures that makes every bite feel like a celebration of summer flavours.

Perfect as a healthy lunch or a nutritious post-workout meal, these rolls are as versatile as they are delicious. The rice paper wraps provide a gluten-free casing for the protein-packed filling, while the gentle heat from the black pepper and the umami depth of the oyster sauce ensure a sophisticated flavour profile. Serve them at room temperature with your favourite dipping sauce for a simple, homemade treat.

Ingredients for Summer Rolls

30g cellophane noodles
450g extra lean turkey mince breast
2 large egg whites, lightly beaten
160g chopped spring onions
120ml chopped shiitake mushroom caps
1 tesked fisksås
1 teaspoon oyster sauce
1 tesked socker
1/4 teskedar svartpeppar
2 teaspoons canola oil
1/2 each red and green pepper, cored, seeded and cut into thin strips
9 sheets (8 inches each) rice paper (found in grocery stores' Asian section)
1 cup drained canned mung bean sprouts

How to make Summer Rolls

Boil noodles in salted water for 3 minutes; drain; set aside. Combine turkey, egg whites, spring onions, mushrooms, fish sauce, oyster sauce, sugar and black pepper in a bowl. Heat oil in a large skillet over medium-high heat; cook turkey mixture, stirring, until dry and crumbly, about 7 minutes. Remove from heat. Push meat to one side; place pepper strips in pan. Fill a bowl with warm water. Soak 1 piece rice paper until pliable, but not entirely soft, 10 to 15 seconds. Lay flat on a cutting board. Place 2 pepper strips across wrapper 2 inches from bottom. On top of strips, layer 120ml turkey mixture, 1/8 of mung beans, 1/8 of noodles and 1/8 of pepper strips to form a log-shaped pile. Fold bottom edge of wrapper up and sides in against filling. Roll up to top edge. Repeat with remaining ingredients. Cut in half on bias.

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