Recipes › Baked Rice Paper Turkey Parcels
Baked Rice Paper Turkey Parcels
Crispy oven-baked rice paper parcels filled with minced turkey breast, carrot and garlic, served with a cool Greek yogurt, cucumber and dill sauce and a soy dipping sauce. High in protein – a main course, or a few parcels as a snack. Makes 16 parcels; one serving is 8 parcels.
Per serving
- 620 kcal
- 76 g protein
- 51 g carbs
- 14 g fat
Prep 35 min · Cook 25 min · Total 60 min · Servings: 2
Ingredients
- 500 g turkey breast, finely chopped
- 125 g carrots, finely grated
- 40 g Greek yogurt (2.5% fat), for the filling
- 1 tbsp soy sauce, for the filling
- 2 garlic cloves, crushed
- ½ tsp grated fresh ginger (optional)
- ½ tsp salt
- ¼ tsp black pepper
- 8 rice paper sheets (22 cm)
- ½ tbsp olive oil
- 1 tbsp sesame seeds
- 200 g Greek yogurt (2.5% fat), for the sauce
- 150 g cucumber, grated, for the sauce
- ¼ tsp salt, for the sauce
- 1 small garlic clove, crushed
- juice of ¼ lemon
- 2 tbsp chopped fresh dill
- 1½ tbsp soy sauce, for dipping
- ½ tbsp rice or apple cider vinegar
- ½ tsp sesame seeds, for dipping
- 150 g cucumber, sliced, to serve
Instructions
- Make the yogurt sauce: grate the cucumber (150 g), sprinkle with the salt for the sauce (¼ tsp), leave for 10 minutes, then squeeze out the liquid firmly. Mix it with the Greek yogurt (200 g), the crushed small garlic clove, the lemon juice (¼ lemon) and the dill (2 tbsp). Keep in the fridge.
- Finely chop the turkey breast (500 g) with a knife or pulse it briefly in a food processor – you want small pieces, not a paste.
- Finely grate the carrots (125 g) and squeeze them lightly.
- In a bowl, mix the turkey, carrots, Greek yogurt (40 g), soy sauce (1 tbsp), crushed garlic (2 cloves), ginger (½ tsp), salt (½ tsp) and pepper (¼ tsp) into a thick filling. Keep it in the fridge while you prepare the wrappers.
- Preheat the oven to 190 °C (375 °F), top and bottom heat, no fan. Line a baking tray with baking paper.
- Cut the rice paper sheets (8) in half with scissors – you get 16 halves.
- Dip one half in cold water for 3–5 seconds (not hot water, or it tears) and lay it on a damp board.
- Put about 40 g of filling (a heaped tablespoon) on it, fold the edges over like an envelope and wrap it tightly.
- Place each parcel on the tray seam-side down straight away, at least 2 cm apart – parcels that touch stick together and tear. Do not move them once placed. One tray holds about 16 parcels.
- Brush the parcels with the olive oil (½ tbsp) and sprinkle with the sesame seeds (1 tbsp).
- Bake at 190 °C, top and bottom heat, no fan, for 20–25 minutes until golden and crisp. The filling goes in raw, so the first time you make them, cut one parcel open: the inside must be white, not pink (74 °C in the centre).
- Mix the dipping sauce: soy sauce (1½ tbsp), vinegar (½ tbsp) and sesame seeds (½ tsp).
- Serve hot straight away with both sauces and the cucumber slices (150 g) – the parcels soften quickly. Baked parcels keep 2 days in the fridge; reheat in the oven at 200 °C, top and bottom heat, no fan, for 5–7 minutes (the microwave makes them soft). Keep the yogurt sauce separately, up to 2 days.
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