• 2 cups shredded leftover Thanksgiving turkey
• 3 tablespoons soy sauce 
• 1 teaspoon sesame oil 
• 1 teaspoon rice vinegar 
• 1/2 teaspoon hot chile oil 
• 1 package cellophane noodles 
• Eight 8 1/2-inch rice paper wrappers 
• 3 leaves green-leaf lettuce, torn into pieces 
• 1/2 cup alfalfa sprouts 
• 1 carrot, cut into julienne 
• 1 cucumber, cut into julienne 
• 3 tablespoons finely chopped fresh cilantro 

Directions:

Place the turkey in a bowl and drizzle in the soy sauce, sesame oil, rice vinegar and the hot chili oil. Stir to combine and give it a taste. If you'd like a stronger flavor, add a little more of any of the ingredients.

Next, place the cellophane noodles in a large bowl. Cover them with boiling water and let them sit according to the package directions.

When they are tender but still have a nice bite, drain and set the noodles aside.

Soften the rice paper wrappers by placing them one by one into a bowl of warm water and taking them out when they're soft but still hold together.

To assemble each spring roll, lay a wrapper on a plate. Lay a small line of noodles in the center. Add a small amount of lettuce, turkey, alfalfa sprouts, a few carrot and cucumber strips, and top with a sprinkling of cilantro.

Fold in the sides of the wrappers and roll it into a tight roll. Repeat to make the rest of the rolls.

For the dipping sauce: Combine the cranberry sauce, soy sauce and a few dashed chile oil.

Dip the rolls into the sauce and dig in! Best if eaten within 1 hour of preparing.