Fresh Fall Rolls With Cranberry Dipping Sauce 1.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Cooking for One Nov 20, 2011

This seasonal take on Vietnamese summer rolls uses turkey and tart apple, and it leaves out the vermicelli noodles to keep everything even lighter.

Make Ahead: You might have leftover cranberry dipping sauce; cover and refrigerate, to use as a great salad dressing.

Servings: 1

Yield: Makes 4 rolls (1 serving)

  • For the sauce
  • 2 tablespoons homemade or canned whole-berry cranberry sauce
  • 2 tablespoons freshly squeezed lime juice, plus more as needed
  • 1 tablespoon lightly packed mint leaves, finely chopped
  • 1 teaspoon low-sodium soy sauce
  • Sugar (optional)
  • For the rolls
  • 1 teaspoon freshly squeezed lime juice
  • 1/2 teaspoon Thai fish sauce (nam pla)
  • 1/2 teaspoon light brown sugar
  • 1 cup (2 ounces) packed baby spinach leaves
  • 10 to 12 large mint leaves, torn into strips
  • 3 ounces cooked, skinless turkey breast, torn or cut into strips (3/4 cup)
  • 1/2 small Granny Smith, Gold Rush or other firm, tart apple, cored and cut into matchsticks (1/3 cup)
  • 1 small carrot, peeled and cut into matchsticks (1/3 cup)
  • Four 6-to-8-inch round rice paper wrappers


For the sauce: Combine the cranberry sauce, lime juice, mint leaves and soy sauce in a small bowl, stirring to mix well. Taste for seasoning and adjust with lime juice and/or sugar, if desired.

For the rolls: Whisk together the lime juice, fish sauce and brown sugar in a medium bowl. Add the spinach and mint; toss to combine.

Keeping each ingredient separate, divide the spinach-mint mixture, the turkey, the apple and the carrot into four equal portions.

Pour warm water into a shallow baking dish and place a clean dish towel next to it. Soak one of the rice paper wrappers in the water until it is pliable, about 30 seconds to 1 minute. Transfer it to the towel to drain, then turn the wrapper over.

Arrange one portion of the apple and one portion of the carrot matchsticks on the lower third of the moistened wrapper, leaving a 1-inch margin at each side of the wrapper. Top with one portion of the spinach mixture, then lay one portion of the turkey strips on top. Pull the side of the rice paper closest to you over the filling, being careful not to tear the wrapper. Fold in the two sides so they overlap, then roll forward, keeping the roll as tight as possible.

Repeat with the remaining three wrappers and portions of the filling.

Eat with the dipping sauce.

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Recipe Source

From Food editor Joe Yonan, author of "Serve Yourself: Nightly Adventures in Cooking for One" (Ten Speed Press, 2011).

Tested by Joe Yonan.

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