I know it's only the day AFTER Thanksgiving but maybe you are already turkey out?  We got our Turkey at Whole Foods because it's just the two of us and I hate to say it but this year it was not very good... #dry.   In the spirit of not being wasteful, I decided to shred the turkey and make spring rolls.  I normally use shrimp when I make these but today it was turkey!!
I used what we had in the fridge.  The key is using some greens and CILANTRO!  Of course I did not use the dressing that this southwest salad came with but the cabbage, lettuce, carrot combo was essential to making this meal.  I also added some strips of cucumber just to give it a little crunch.  I was a tad scared to eat this but as I was preparing them I was like WOW these look good! And guess what? 
They were!!!
For the Dipping Sauce I used my old stand by from this post
Dipping sauce
In a mixing bowl combine:
1/2 cup smooth natural peanut butter {would use a tad less next time}
1 lime, juiced
1 clove garlic, minced
1 T hot sauce {tabasco}
3 T coconut milk
1 T low sodium soy sauce
1/4 c hot water to start {I needed double that, but add as you go, to thin out}
2 T of chopped peanuts, unsalted
Whisk all together, cover, and chill.
Stir again before serving.
Yields almost 2 cups of sauce.