Turkey Vietnamese roll

  • 10 mins preparation
  • Serves 4
  • Print


Turkey Vietnamese roll
  • 1 large carrot
  • 2 lebanese cucumbers
  • 4 green onions
  • 4 small torpedo-shaped white bread rolls
  • 1 tablespoon mayonnaise
  • 100 gram shaved smoked turkey breast
  • 1/2 cup fresh coriander leaves
  • 1 fresh small red thai chilli, thinly sliced
  • 1 tablespoon light soy sauce


Turkey Vietnamese roll
  • 1
    Using a vegetable peeler, cut long thin strips from the carrot and cucumbers. Thinly slice onions lengthways.
  • 2
    Split bread rolls lengthways through top, without cutting all the way through.
  • 3
    Spread inside of each roll with 1 tsp mayonnaise; top equally with carrot, cucumber, onion, turkey, coriander and chilli; drizzle with the sauce.


The turkey can be swapped for cooked chicken breast. Vegetables can be prepared a day ahead, cover with damp kitchen paper and plastic wrap, and store in the fridge. Drizzle with soy sauce just before serving. You can add or omit the chilli depending on how hot you like your food.

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