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    Roast Turkey and Guacamole Spring Rolls

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    Roast Turkey and Guacamole Spring Rolls

    Leftover turkey with zesty, contemporary flavours makes a real change to the traditional foods of Christmas. The spring rolls can be prepared in advance and cooked at the last moment.

    • Preparation time: 20 minutes
    • Cooking time: 20 minutes
    • Total time: 40 minutes 40 minutes

    Serves: Serves 8 as a starter or 4 as a main course


    • 400g pack Cypressa Fresh Filo Pastry
    • 2 large eggs, beaten
    • 2 x 113g tub Waitrose Guacamole Dip, or homemade guacamole
    • Half a 335g jar Waitrose Spiced Peach Chutney
    • 250g cold roast turkey, shredded
    • 410g can Waitrose Mixed Bean Salad, drained and rinsed
    • 125g pack Waitrose Gourmet Salad Leaves
    • Blue Dragon Chilli Dipping sauce for serving
    • Soured cream for serving


    1. Brush 8 sheets of filo with beaten egg, then cover each with a second sheet of pastry.
    2. Cover the prepared pastry with a clean damp cloth while preparing the rolls, to prevent it from drying out.
    3. Turn the pastry with the short edge towards you. Place a little guacamole over the bottom third, leaving a 2cm border on either side.
    4. Top with 1tbsp chutney, some turkey and a spoonful of the bean salad. Turn the edges of the pastry in over the filling.
    5. Brush the pastry with more egg then roll up to enclose the filling, press to seal and brush with even more egg. Make a further seven rolls. Place the finished rolls on a floured baking tray, cover and refrigerate if preparing in advance.
    6. Bake the rolls in a preheated oven at 190°C, gas mark 5, for 20 minutes until golden.
    7. To serve, cut the rolls in half on the diagonal and place two or four halves on each plate. Garnish with the salad leaves and serve with chilli dipping sauce and soured cream.

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