Spring Rolls
  • 1 1/2 lbs. pounds sliced smoked turkey, cut into thin strips
  • 1/2 Package (6 ounces each or 1 1/2 cup) Driscoll's Strawberries, hulled and chopped
  • 1 Cup fresh mint leaves
  • 2/3 Cup peanuts, chopped
  • 12-16 rice-paper wrappers (8-inch round)
  • 2 cucumbers, peeled, seeded and cut into thin strips
  • 2 green onions, cut into thin strips
  • 1 ripe mango, peeled and cut into thin strips
Raspberry Dipping Sauce
  • 1/2 Cup Driscoll's Raspberries
  • 1/4 Cup rice vinegar
  • 1/4 Cup water
  • 2 Tablespoons granulated sugar
  • 1 Tsp. grated fresh ginger
  • 1/4 Tsp. crushed red pepper
Raspberry Dipping Sauce
  1. Mash raspberries with a fork in a small bowl. Stir in vinegar, water, sugar, ginger and crushed red pepper.
Spring Rolls
  1. Dip one sheet of rice paper at a time in a bowl of hot water for about 20 seconds or until softened. Drain and place on a flat surface.

    Arrange a small portion of turkey horizontally in lower third of wrapper, leaving a 1-inch border on either end. Roll remaining wrappers. Cut rolls in half; place seam side down on serving platter. Can be made 1 hour ahead.
Calories 411
Total Fat 16.47 g
Saturated Fat 2.68 g
Cholesterol 47.63 mg
Sodium 1335 mg
Total Carbohydrates 42.07 g
Dietary Fiber 5.65 g
Protein 29.3 g