Turkey Rice Paper Dumplings with Cranberry Dipping Sauce
Are you about to have leftover turkey and cranberry sauce stuffed in your fridge? You’re in good company! We plan to have leftovers, too. That’s why we’ve made these amazingly delicious Turkey Rice Paper Dumplings with Cranberry Dipping Sauce. This is a fun and flavorful way to use up leftovers and not to brag but I think it might be my favorite holiday leftovers recipe.
The dumplings use leftover shredded turkey, veggie slaw, and a tasty sauce of San-J 25% Less Sodium Tamari, sesame oil, fresh ginger, and garlic all stuffed into rice paper wrapper (double wrap them!) and fried in oil. Then, these are dipped in a yummy sauce made with tamari, rice vinegar, fresh ginger, and cranberry sauce (the jellied kind). The result is a whole different level of repurposing leftovers that tastes nothing like the original Christmas dinner it came from.
If you don’t have leftovers, no problem! Get yourself a can of cranberry sauce and a rotisserie chicken from the grocery store and use those ingredients instead. That means you can have this dish any time of year, leftovers or not.
Get more gluten-free recipes that use holiday leftovers.
Turkey Rice Paper Dumplings with Cranberry Dipping Sauce
Ingredients
For the Dumplings:
- 1 tablespoon olive oil
- 1 (12-ounce) bag vegetable slaw
- 2 cups finely shredded cooked turkey
- 1 tablespoon grated fresh ginger
- 2 cloves garlic , grated
- 2 tablespoons San-J 25% Less Sodium Tamari
- 1 teaspoon sesame oil
- 12 (8-9 inch) rice paper wrappers
- Vegetable oil , for frying
- 2 green onions , thinly sliced
For the Dipping Sauce:
- 6 tablespoons jellied cranberry sauce
- 1 tablespoon San-J 25% Less Sodium Tamari
- 1 ½ teaspoon rice vinegar
- 1 teaspoon grated fresh ginger
Instructions
For the Dumplings:
- Heat olive oil in a large skillet over medium-high heat. Add the vegetable slaw and cook for 2 minutes, stirring occasionally. Add the turkey, ginger, garlic, tamari, and sesame oil. Cook for 1-2 minutes or until heated through and the slaw is crisp tender.
- Dip one rice paper wrapper in cold water for a few seconds until pliable and place on a damp surface. Add a spoonful of filling in the center of the wrapper. Starting at the bottom, fold the rice paper wrapper over the filling, then the top over, and finally the sides, making a rectangle.
- Dip a second wrapper in water, place on a damp surface and fold over in the same manner, double wrapping the dumpling. Repeat with remaining wrappers and filling.
- Pour enough vegetable oil to come up about ¼ inch in a skillet. Heat over medium-high heat. Fry the dumplings a few minutes on each side until golden brown. Garnish with green onions and serve with dipping sauce.
For the Dipping Sauce:
- Stir all sauce ingredients together until smooth.
Nutrition
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