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Thanksgiving Turkey Spring Rolls

with Lemongrass BBQ Sauce →

By Kim Pham

15 min
serves 2


  • large skillet
  • chef's knife


Lemongrass BBQ Sauce

Lemongrass BBQ Sauce


  • Omsom Vietnamese Lemongrass BBQ Starter
  • 1 lb. chicken breast or thigh, sliced thinly
  • 1 cup vermicelli rice noodles, cooked
  • ½ head of lettuce, peeled into slats
  • 1 cucumber, sliced into sticks
  • Mint and cilantro, roughly chopped
  • rice paper
  • neutral cooking oil

Serve with:


Let’s get cooking:

  1. Heat 1 tbsp. oil in a skillet over medium-high. Once hot, sear your leftover turkey in skillet + add the Omsom starter! Stir to evenly coat everything in the skillet.
  2. Prepare your wrapping station - set aside all ingredients around a flat surface like a cutting board or large plate. Fill a large bowl with hot water (the bowl needs to be big enough to accommodate for the width of the rice paper.)
  3. Submerge rice paper in water and rotate quickly. Don’t soak rice paper too much, as it will continue to soften over time. 
  4. Lay rice paper down on a flat surface (feel free to use two overlapped like a venn diagram for a stronger wrap). Start building your spring rolls - at the bottom center of rice paper, about 1 inch from the bottom edge, layer lettuce, rice noodles, turkey, lettuce, cucumber, and herbs on top of each other.
  5. Fold bottom edge over stuffing and roll tightly up, like a burrito. Once halfway through rice paper, fold sides in tightly. Continue rolling upwards until spring roll is complete.
  6. Continue rolling until ingredients are all rolled! Serve immediately and enjoy with a side of Mama Pham’s nuoc mam!
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