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 teaspoon oyster sauce

• 1 teaspoon sugar

• 1/4 teaspoons black pepper

• 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

How to make Summer Rolls

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.