Preparation:
1. Mix cucumbers and 3/4 tsp salt in strainer, let stand 15 minutes. Rinse well. Squeeze cucumbers dry. Wrap in kitchen towel to remove any remaining moisture.
2. Whisk 9 Tbsp plum sauce, vinegar and oil in a large bowl. Mix in turkey, green onions, and chopped mint. Season with salt and pepper to tate. Mix in cucumber.
m3. Fill a large bowl with hot water. Place 1 rice paper round in hot water until softened, about 30 seconds. Remove from water; place on towel and pat dry.
4. Place 2 Tbsp filling in center of rice paper. Top with 1 mint leaf. Fold sides or rice paper over filling; roll up tightly. Repeat with remaining rice paper wrappers and filling.
Notes: Can be made 6 hours ahead of time, keep covered and refrigerated. Serve with additional plum sauce. Makes 42 pieces; |
