It’s a little busy in the TDK kitchen at the moment – lots of things to prep for making sides for about 60 people total. Of course there are 3 different menus but thank goodness there is some overlap.
Even amongst all the chopping and dicing and roasting, my mind is always churning with new ideas. Since I have been mostly gluten free I try to avoid wheat as much as possible. I can resist most of the time – like just now when I pulled 6 dozen mini pumpkin muffins out of the oven. And I will indulge with the occasional birthday celebration or when a good slice of New York style pizza calls out or Holiday feast.
But what about the day after Thanksgiving Turkey Sandwich? …bummer. Will I be able to hold out after having stuffing and other wheat goodies on T-day? I hate to go into wheat overload. Then it hit me…
Ha! What about a spring roll? You know, the fresh rice paper wrapped rolls…So during today’s grocery run I got a few turkey sandwich fixings minus the bread. Just now, I ate a rice paper roll filled with lettuce, arugula, avocado, roast turkey, mayo, dijon and more lettuce. Rolled it up tight and yum! I’ll have to add some cranberry sauce for the next one.
Just follow the basic roll instructions from this earlier post, filling the roll with your favorite sandwich filling.
I’m thinking a watercress, tomato, horseradish and roast beef or a turkey club with avocado, bacon and tomato…the possibilities are endless…burrito anyone?
Use lots of lettuce or other salad green – makes it easier to roll a nice tight roll.
When I have a chance I am going to buy the extra large rice paper wraps that are about 12″ in diameter.
Happy Thanksgiving!
