Turkey-Berry Spring Rolls

This is a yummy looking recipe!   Turkey-Berry Spring Rolls Prep time: 25 minutes Makes 6 servings (24-32 Rolls) Ingredients 12-16 rice-paper wrappers (8-inch round) 1-1/2 pounds sliced smoked turkey, cut into thin strips 2 cucumbers, peeled, seeded and cut into thin strips 2 green onions cut into thin strips 1 package (16 ounces) Driscoll's Strawberries, hulled and chopped 1 ripe mango, peeled and cut into thin strips 1 cup fresh mint leaves 2/3 cup peanuts, chopped Raspberry Dipping Sauce – recipe below Dip one sheet of rice paper at a time in a bowl of hot water for about 20 seconds or until softened. Drain and place on a flat surface. Arrange a small portion of turkey horizontally in lower third of wrapper, leaving a 1-inch border on either end. Top turkey with a small amount of the vegetables, strawberries and mint leaves. Do not overfill or wrapper will rip. Fold in ends and roll up tightly. Cover with damp paper towel. Roll remaining wrappers. Cut rolls in half; place seam side down on serving platter. Can be made 1 hour ahead. Serve with raspberry dipping sauce. Raspberry Dipping Sauce: 1/2 cup Driscoll's Raspberries 1/4 cup rice vinegar 1/4 cup water 2 tablespoons granulated sugar 1 teaspoon grated fresh ginger 1/4 teaspoon crushed red pepper Mash raspberries with a fork in a small bowl. Stir in remaining ingredients. Nutrition Per Serving: 411 calories, 16.47g total fat, 2.68g saturated fat, 29.30g protein, 42.07g carbohydrate, 47.63mg cholesterol, 5.65g fiber, 1335mg sodium Lighten Up: N/A Healthy Tip: Soak rice wrappers just until pliable, then fill and roll immediately. Rice wrappers are available at Asian markets or some supermarket ethnic food sections. They keep indefinitely in a cool dry place.