Ingredients

• 2 cups shredded leftover Thanksgiving turkey
• 3 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon rice vinegar
• 1/2 teaspoon hot chile oil
• 1 package cellophane noodles
• Eight 8 1/2-inch rice paper wrappers
• 3 leaves green-leaf lettuce, torn into pieces
• 1/2 cup alfalfa sprouts
• 1 carrot, cut into julienne
• 1 cucumber, cut into julienne
• 3 tablespoons finely chopped fresh cilantro
• 1 cup leftover cranberry sauce
• 2 tablespoons soy sauce
• Hot chile oil

Instructions

1. Watch how to make this recipe.
2. Place the turkey in a bowl and drizzle in the soy sauce, sesame oil, rice vinegar and the hot chili oil. Stir to combine and give it a taste. If you'd like a stronger flavor, add a little more of any of the ingredients.
3. Next, place the cellophane noodles in a large bowl. Cover them with boiling water and let them sit according to the package directions.
4. When they are tender but still have a nice bite, drain and set the noodles aside.
5. Soften the rice paper wrappers by placing them one by one into a bowl of warm water and taking them out when they're soft but still hold together.
6. To assemble each spring roll, lay a wrapper on a plate. Lay a small line of noodles in the center. Add a small amount of lettuce, turkey, alfalfa sprouts, a few carrot and cucumber strips, and top with a sprinkling of cilantro.
7. Fold in the sides of the wrappers and roll it into a tight roll. Repeat to make the rest of the rolls.
8. For the dipping sauce: Combine the cranberry sauce, soy sauce and a few dashed chile oil.
9. Dip the rolls into the sauce and dig in! Best if eaten within 1 hour of preparing.