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Turkey-Berry Spring Rolls

INGREDIENTS:Spring Rolls:
12 rice-paper wrappers (8 inch round)
1 ½ lb. sliced smoked turkey, cut into thin strips
2 cucumbers, peeled, seeded and cut into strips
2 green onions, cut into strips
2 cups Driscoll’s Strawberries, hulled and chopped
1 ripe mango, peeled and cut into thin strips
1 cup fresh mint leaves
2/3 cup peanuts, chopped

Dipping Sauce:
½ cup Driscoll’s Raspberries
¼ cup rice wine vinegar
¼ cup water
2 Tbsp. sugar
1 tsp. grated ginger
¼ tsp. crushed red pepper DIRECTIONS:For dipping sauce: Mash raspberries with a fork in a small bowl. Stir in remaining ingredients.

To assemble: Working with one sheet of rice paper at a time, dip sheet in bowl of hot water until softened, 20 to 25 seconds. Arrange 1/12 of turkey horizontally in lower third of wrapper, leaving a 1 inch border on either end.

Top with 1/12 of remaining ingredients. Fold in ends and tightly roll up. Cover with damp paper towels. Repeat process. Cut rolls in half; arrange halves seam side down on serving plates. Serve with dipping sauce. SERVINGS:6 servings (24 rolls) From: PHOTO CREDIT:Photo Credit: DRISCOLL’S

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