Turkey Avocado Spring Rolls with Hoisin Peanut Dip

This is my standby spring roll that I eat year round, not just after Thanksgiving. I'll buy some nice deli carved turkey breast and make these rolls when the craving calls. For the dip, you can certainly be flexible and use peanut butter, almond butter or even cashew butter. The variety of nut flavors makes the dips really exciting when you want a change.

subheading: For the turkey spring rolls:

Fresh carved Turkey meat, torn in small this strips

1 large ripe avocado, cut into small slices

1 large carrot, thin julienne cuts ( like match sticks)

Strips of cucumber, red bell pepper, jicama (optional)

fresh basil, mint or other herbs

fresh lettuce, chopped or torn in small pieces

rice paper for rolling

subheading: For Hoisin Peanut dip:

¼ cup hoisin (each brand has a different thickness consistency. So add water if needed to make the dip texture to taste)

2 heaping tablespoons peanut butter, almond butter or cashew butter.

1 teaspoon rice vinegar

½ teaspoon sesame oil

Directions at whiteonricecouple.com

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