Vietnamese turkey rolls

Use leftover cooked turkey to make these family favourite Vietnamese rolls.

• 4 crusty long white rolls
• 1/4 cup whole-egg mayonnaise
• 1 1/2 cups shredded iceberg lettuce
• 150g roast turkey, thinly sliced or shaved
• 1/2 medium carrot, peeled, cut into matchsticks
• 1 Lebanese cucumber, deseeded, cut into matchsticks
• 1/4 cup sweet chilli sauce
• 1/2 cup fresh coriander leaves

Energy 1788kJ	Fat saturated 2.20g
Fat Total 17.30g	Carbohydrate sugars g
Carbohydrate Total 47.30g	Dietary Fibre 3.70g
Protein 18.50g	Cholesterol 43.00mg
Sodium 685.00mg

All nutrition values are per serve.

1. Step 1

   Cut bread rolls crossways (don't cut all the way through). Spread roll base with mayonnaise. Top with lettuce, turkey, carrot and cucumber. Drizzle with sweet chilli sauce. Top with coriander. Serve.

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