Summer Rolls

Ingredients for Summer Rolls

• 30g cellophane noodles

• 450g extra lean turkey mince breast

• 2 large egg whites, lightly beaten

• 160g chopped spring onions

• 120ml chopped shiitake mushroom caps

• 1 teaspoon fish sauce

• 1 cucchiaino di salsa di ostriche

• 1 cucchiaino di zucchero

• 1/4 cucchiaini di pepe nero

• 2 teaspoons canola oil

• 1/2 each red and green pepper, cored, seeded and cut into thin strips

• 9 sheets (8 inches each) rice paper (found in grocery stores' Asian section)

• 1 cup drained canned mung bean sprouts

Boil noodles in salted water for 3 minutes; drain; set aside. Combine turkey, egg whites, spring onions, mushrooms, fish sauce, oyster sauce, sugar and black pepper in a bowl. Heat oil in a large skillet over medium-high heat; cook turkey mixture, stirring, until dry and crumbly, about 7 minutes. Remove from heat. Push meat to one side; place pepper strips in pan. Fill a bowl with warm water. Soak 1 piece rice paper until pliable, but not entirely soft, 10 to 15 seconds. Lay flat on a cutting board. Place 2 pepper strips across wrapper 2 inches from bottom. On top of strips, layer 120ml turkey mixture, 1/8 of mung beans, 1/8 of noodles and 1/8 of pepper strips to form a log-shaped pile. Fold bottom edge of wrapper up and sides in against filling. Roll up to top edge. Repeat with remaining ingredients. Cut in half on bias.

Avvertenza

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