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Sticky Plum & Turkey Rice Paper Rolls

Recipes for | Home & Restaurant

by Nadine Lloyd


(Makes 16)

  • 4 Turkey wings


  • 1x (425g) (15oz.) tin plums

  • 3-4 cloves of garlic – crushed

  • 2 tablespoons Miso paste

  • 3 tablespoons dark soy sauce

  • ¼ cup Hoisin sauce

  • ¼ cup honey

  • ¼ cup sherry

  • 1 tablespoon fish sauce

  • 1 tablespoon sesame seed oil

  • 1 teaspoon Chinese five-spice blend


  • 2 spring onions – sliced

  • ¼ packet pea shoots ­– halved to shorten their length

  • Shredded turkey wings


Place the turkey wings into a deep foil tray.

Drain the juice from the plums, then cut each plum into 4 pieces.

Using a small/medium-sized bowl, mix the plum juice, and all the remaining marinade ingredients together. (Do not add in the quartered plums.)

Stir through to fully incorporate all the marinade ingredients.

Gently pour ¾ of the marinade over the turkey wings. (Retain ¼ for the dipping sauce)

Arrange the cut plums over the top of the turkey.

Set aside for 2 hours.

Bake the wings in an air fryer at 180°C (365°F) for 45 minutes, or until the turkey marinade is sticky and the turkey is cooked through. (Turn the wings several times during the cooking cycle.)

Remove the wings from the sauce and set aside to cool. (Retain the pan sauce)

Shred the turkey meat from the bones.

Fold the pan sauce back through the shredded turkey, making sure to coat all the meat.


Add the shredded turkey, pea shoots and spring onions to the rice paper rolls as instructed here.

Serve with the remaining dipping sauce.

Garnish with fresh pea shoots.

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