Transform leftover turkey into something fresh and vibrant with these Leftover Turkey Summer Rolls, a light and refreshing way to enjoy holiday extras in a completely new form. Wrap tender slices of turkey with crisp vegetables and herbs in delicate rice paper wrappers for a bright mix of textures and flavors, then serve them with a spicy peanut sauce that adds a rich, savory kick. Enjoy these no-cook rolls as an easy lunch, quick appetizer, or simple make-ahead dish that brings a fresh twist to your leftovers.
Recipe at a glance
- Recipe: Leftover Turkey Summer Rolls
- Makes: 12 rolls
- Total Time: 30 minutes
- Difficulty: Easy
- Key Ingredients: Cooked Turkey, Rice Paper Wrappers, Rice Vermicelli Noodles
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Ingredients
Find below the list of ingredients I used to make my Leftover Turkey Summer Rolls recipe.
- Cooked shredded turkey
- Rice paper wrappers
- Carrots
- Cucumber
- Red cabbage
- Fresh Mango
- Vermicelli rice noodles
- Fresh herbs (mint, cilantro, basil, or a mix)
- Green onions
- Soy sauce
- Sesame oil
- Lime juice
See recipe card for quantities.
Spring Rolls vs Summer Rolls: What’s the Difference?
While spring rolls and summer rolls may look similar at first glance, they refer to two distinct styles. The rolls have different wrappers, fillings, and preparations. Spring rolls are typically made with wheat-based wrappers and are often fried until crisp and golden. This creates a warm appetizer with a crunchy exterior and savory filling. In contrast, summer rolls are made with delicate rice paper wrappers. They are served fresh rather than cooked, giving them a light, chewy texture and a bright, refreshing flavor.
Summer rolls are usually filled with fresh vegetables, herbs, and proteins like shrimp, chicken, or turkey. They are commonly paired with dipping sauces such as peanut sauce or hoisin-based sauces. Summer rolls are an excellent way to transform leftovers—like turkey—into a fresh and vibrant meal or appetizer.
How to make Leftover Turkey Summer Rolls
- Season the turkey: Toss shredded turkey with soy sauce, sesame oil, and lime juice. Set aside.
- Prepare the wrappers: Fill a shallow dish with warm water. Dip one rice paper wrapper for 5–8 seconds until pliable but not floppy. Lay on a clean surface or a clean dish towel.
- Add fillings: Layer vermicelli noodles, turkey, carrots, cucumber, cabbage, mango, herbs, and green onions across the lower third of the wrapper. Fold bottom edge over filling, fold sides inward, then roll tightly upward. Repeat with remaining wrappers.
- Make the peanut sauce: Whisk peanut butter, soy sauce, lime juice, maple syrup, sriracha, ginger, and garlic. Add warm water gradually until smooth and pourable.
What to serve with Turkey Summer Rolls
Serve leftover turkey summer rolls with miso soup, sesame cucumber salad, or a shaved carrot salad with miso dressing. Add a bowl of rice or noodles tossed with sesame oil and green onions to make the meal more filling. Arrange extra fresh herbs, lime wedges, and a second dipping sauce like hoisin or sweet chili sauce. Include crunchy sides such as edamame, Asian-style slaw, or quick pickled vegetables to contrast the creamy peanut sauce. Pair the summer rolls with grilled shrimp, crispy tofu, or a simple green salad with ginger dressing to create a complete summer-style spread.
How to store the Summer Rolls
Store the Leftover Turkey Summer Rolls tightly wrapped to keep the rice paper from drying out and the vegetables crisp. Cover each roll individually with plastic wrap or place them in an airtight container lined with a damp paper towel to maintain moisture. Refrigerate the rolls for up to 2 days for best texture and freshness. Keep the spicy peanut sauce in a separate sealed container in the refrigerator and stir before serving.
You may also like
Give more leftovers a second life with Cranberry Turkey Chili, another creative way to turn extra turkey into a comforting meal with bold flavor. Add Pineapple Corn Salsa to your table for a fresh, bright side that pairs naturally with the crisp vegetables and vibrant dipping sauce served alongside these summer rolls. Try Crab Rangoon Nachos when you’re in the mood for another fun appetizer-style recipe with creamy, savory elements and shareable appeal. Make Pâte à Crêpes to create versatile wraps that can be filled with sweet or savory ingredients, much like these rice paper rolls. Bake a batch of Banana Peanut Butter Muffins to round out a make-ahead lunch or snack spread that works perfectly alongside these light, fresh rolls.
Recipe
Leftover Turkey Summer Rolls
Ingredients
Turkey Summer Wraps
- 2 cups Cooked Turkey shredded
- 2 tablespoon Soy Sauce
- 2 teaspoon Sesame Oil
- 2 teaspoon Lime Juice
- 12 pieces Rice Paper Wrappers
- 1 cup Carrots shredded
- 1 cup Cucumber thinly sliced
- 1 cup Red Cabbage shredded
- 1 piece Mango thinly sliced
- 2 cups Rice Vermicelli Noodles cooked and cooled
- 1 piece Green Onion
- 12 leaves Fresh Mint or other herbs
Spicy Peanut Sauce
- ⅓ cup Peanut Butter
- 2 tablespoon Soy Sauce
- 1 tablespoon Lime Juice
- 1 tablespoon Maple Syrup
- 1 teaspoon Sriracha Sauce
- 1 teaspoon Grated Ginger
- 1 small Garlic Clove grated
- 3-5 tablespoon Warm Water
Instructions
How to make the summer rolls
- Season the turkey: Toss shredded turkey with soy sauce, sesame oil, and lime juice. Set aside.
- Prepare the wrappers: Fill a shallow dish with warm water. Dip one rice paper wrapper for 5–8 seconds until pliable but not floppy. Lay on a clean surface or a clean dish towel.
- Add fillings: Layer vermicelli noodles, turkey, carrots, cucumber, cabbage, mango, mint, and green onions across the lower third of the wrapper.
- Seal the rolls: Fold bottom edge over filling, fold sides inward, then roll tightly upward. Repeat with remaining wrappers.
How to make the peanut sauce
- Whisk peanut butter, soy sauce, lime juice, maple syrup, sriracha, ginger, and garlic. Add warm water gradually until smooth and pourable. Add more sriracha to taste.
