Turkey & Lettuce Spring Roll Wraps + Homemade Mayo
This is one of my go-to quick lunch recipes. I love making fresh spring rolls with fresh veggies, fresh herbs, shrimp, and peanut sauce, and this came from that idea—but it really started happening out of necessity. I needed a fast lunch during the workday, and this takes less than five minutes to throw together (not including the mayo prep).
I’m including the mayo recipe too because it’s way better homemade. This one comes from Harlan’s wife, Suzanne, based on Nourished Kitchen’s avocado oil mayo recipe. We always kept a jar of her homemade mayo in the fridge, and since moving, I’ve been missing it—so I figured we’d do a little collab this week!
~ Camilla
A Word from Suzanne:
I began making this homemade mayo about a year ago and haven't looked back! With fresh, healthy ingredients, this mayo’s creamy texture and tangy flavor are unrivaled. With just a few simple steps, you can make this healthy, flavorful mayo at home.
This recipe uses raw egg yolks, which can contain harmful bacteria if mishandled. We use eggs from our healthy backyard hens, but if you're buying store-bought eggs, it's not a bad idea to wash them with soap and water prior to use. The added salt and lemon juice in this recipe will naturally inhibit bacteria, but you should always use safe food handling practices.
~ Suzanne
Harlan’s Food For Thought
The following are the macros for this week's recipe, per serving (1 wrap):
Protein: 18g
Carbohydrate: 25g
Fat: 31g
Calories: 451
This week's meal has plenty of healthy fats, moderate carbs and moderate protein. The avocado oil is the main sources of fat in this meal, but the fats are almost entirely mono and poly unsaturated fats, which are generally considered the healthier fats! My macro breakdown assumes 2 tablespoons of mayo, but you can always do less if you wish. Also, if you want to pack the protein in, add more meat!
Sliced deli turkey is one of the components in this meal, so let's talk about how to select a "healthier" lunch meat. When choosing lunch meat, try to consider the following
Minimally processed: Lunch meats are often full of preservatives. Try to avoid packages that have ingredients like BHA, BHT, Carageen, Nitrites or nitrates. BHA and BHT are preservatives that are FDA approved but are now being classified as potential carcinogens. Carrageenan is a thickener derived from seaweed and helps to maintain the integrity of lunch meat but has been shown in studies to contribute to bloating and IBS. Nitrates and Nitrites inhibit bacterial growth and are naturally derived preservatives. They can convert in the body to nitrosamines, some of which are known carcinogens.
No added Sugars: You'll frequently see added sugars or corn syrup. These will add some of the sweetness we've come to expect in lunchmeat, but if you're avoiding sugar, they can be of detriment. While sugar is a natural form of food preservation, try to look for lunchmeat with very little to no added sugars.
~ Harlan Wolff, Registered Nurse and Clinical Educator
Turkey & Lettuce Spring Roll Wraps + Homemade Mayo
Servings: Makes 8 servings of mayo, 1 large Turkey & Lettuce Wrap
Time to Make Mayo: 5 minutes
Time to Make Wrap: 5 minutes
Total Time: 10 minutes
Ingredients
For the Mayo:
3 egg yolks
1 teaspoon salt
2 tablespoons lemon juice
1 tablespoon water
1 ½ cups avocado oil
For the Wraps:
Large spring roll rice paper wrappers
Butter lettuce (or anything crisp and fresh)
Sliced turkey deli meat
Cracked black pepper
Instructions
Homemade Mayo
Drop the egg yolks into a food processor or immersion blender cup and sprinkle in the salt. Add the lemon juice and water.
Pulse a couple of times to mix, then turn the machine on. Slowly drizzle in the avocado oil—just a thin, steady stream—so it emulsifies properly. It should thicken up in about 2–3 minutes.
Scrape the mayo into a jar with a tight lid and store it in the fridge for up to a week.
Assembling the Wraps
Run a rice paper wrapper under warm water for about three seconds per side. It shouldn’t be soft yet—that happens as it sits.
(If you want to avoid sticking, use a glass plate or another smooth surface instead of a wooden cutting board. I sacrificed for the sake of more beautiful photos.
Lay down the turkey first, then add a scoop of mayo, some cracked black pepper, and a handful of lettuce. You can add other fillings, but this version is simple without being boring.
