YIELD: 24 whole rolls (12 servings)

FOR THE WRAPS:
24 rice paper wrappers (8-in. round)
3 lbs. sliced smoked turkey, cut into thin strips
4 cucumbers, peeled, seeded and cut into strips
4 green onions, cut into strips
4 cups strawberries, hulled and chopped
2 ripe mangoes, peeled and cut into thin strips
2 cups fresh mint leaves
1 ¹ /3 cups peanuts, chopped

FOR THE DIPPING SAUCE:
1 cup raspberries
¹ /2 cup rice wine vinegar
¹ /2 cup water
¹ /4 cup sugar
2 tsps. grated ginger
¹ /2 tsp. crushed red pepper

1. To make the dipping sauce: Mash raspberries with a fork in a bowl. Stir in remaining ingredients; set aside.
2. To assemble: Working with one sheet of rice paper at a time, dip sheet in bowl of hot water until softened, 20 to 25 seconds. Arrange small amount of turkey horizontally in lower third of wrapper, leaving a 1-in. border on either end. Top with small amount of remaining ingredients; fold in ends and tightly roll up.
3. Cover with damp paper towels; repeat process. Cut rolls in half and place four halves on each serving plate. Garnish with dipping sauce.

Recipe from Driscoll's.

PHOTO: DRISCOLL'S