1½ teaspoons vegetable oil
1 package (16 ounces) Farm to Family® by BUTTERBALL® All-Natural Fresh Ground Turkey Breast
2 teaspoons kosher salt
2 teaspoons finely chopped garlic
1 teaspoon finely chopped fresh ginger
2 teaspoons toasted sesame oil
8 (8-½-inch) rice paper spring roll wrappers
2 cups cooked rice noodles, cooled
1½ cups shredded English cucumber
1 cup julienne carrot
1 cup thinly sliced red cabbage
¼ cup packed cilantro leaves
½ cup creamy peanut butter
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons spicy garlic-chile sauce
1 tablespoon fresh lime juice
1 teaspoon minced garlic
1 teaspoon grated ginger
3 tablespoons water
1In a large skillet, heat vegetable oil over medium-high heat. Add turkey, salt, chopped garlic and chopped ginger; cook until lightly browned and crumbly, about 10 minutes. Remove from heat and stir in sesame oil.
2Working with 1 piece of rice paper at a time, dip paper into a large bowl of warm water until pliable, less than 1 minute. Transfer paper to work surface. Place a small amount of noodles, cucumber, carrot, cabbage, cilantro and turkey mixture toward bottom of paper. Fold ends in and roll tightly to enclose filling. Cover with plastic wrap until ready to serve. (Using plastic wrap to keep them separated before serving.)
3In a small bowl, combine peanut butter, soy sauce, vinegar, garlic-chile sauce, lime juice, minced garlic and grated ginger. Add 3 tablespoons water, 1 tablespoon at a time, until dippable creamy consistency is reached.
"Pro Tips": "Try making the sauce with crunchy peanut butter for a little added texture! For more of a kick, add more garlic-chile sauce."
"Prep Tip": "Make Ground Turkey Spring Rolls the day before and individually wrap in plastic wrap."