turkey summer rolls
1 cup thinly shaved red or green cabbage
1 medium yellow pepper, thinly sliced into strips
1 cup baby spinach
1 cup grated carrots
½ cup cilantro
½ cup alfalfa sprouts
Sesame seeds for garnish
1 pound ground turkey
2 tbsp avocado oil
1 tsp Chinese 5-spice blend (this blend is easily found with the other spices at your grocery store!)
½ tsp garlic powder
½ tsp onion powder
½ tsp sea salt
10-12 sheets of rice paper
2 tbsp natural peanut butter
3 tbsp tamari or soy sauce
¼ cup full-fat canned coconut milk
2 tbsp maple syrup
3 tbsp apple cider vinegar
1 tsp hot sauce (optional)
Heat a large frying pan over medium high heat until hot. Add the avocado oil and coat the bottom of the pan before adding the ground turkey. Use a spoon to break up the turkey into small pieces; sprinkle the turkey with the 5-spice blend, garlic powder, onion powder and sea salt, mix well until the turkey is evenly coated in the spices. Continue cooking for 8-10 minutes until the turkey is no longer pink and is beginning to brown. Remove from the heat and transfer the turkey to a large plate to cool. Begin making the summer rolls once the turkey has cooled completely.
While the turkey cools, make the peanut sauce. Combine all sauce ingredients in a small bowl and whisk well to combine. Set aside.
Chop the peppers and cabbage and grate the carrots. Lay out individual piles of each vegetable on a cutting board to make the roll assembly easier.
Once the turkey has fully cooled, begin assembling the rolls. Fill a large, deep plate or platter with warm water. One at a time, soak the rice paper for 15 seconds (until it just begins to soften); transfer the rice paper to a clean work surface, making sure it lies completely flat. Do not soak the rice paper until just before you’re reading to start rolling!
Begin topping the rice paper with a few tablespoons of each filling ingredient: ground turkey, cabbage, grated carrots, sprouts, a few sticks of yellow pepper, followed by a few baby spinach leaves and cilantro. Arrange the toppings in a pile towards the centre of the rice paper. Fold the bottom edge of the rice paper nearest you over the fillings, and then fold the left and right sides over, as if making a burrito. Tuck the fillings in before you continue rolling away from you until the rice paper is completely rolled up. Place the summer roll, seam side down, on a plate and set aside.
Repeat this process with the remaining rice paper sheets until you have used up all of your fillings.
Just before serving, use a serrated knife to cut each of the summer rolls in half. Arrange on a plate around the dipping sauce and garnish with a sprinkle of sesame seeds.
Tip: These summer rolls are best fresh! You can prepare the ground turkey and chop the vegetables a day ahead of time and then assemble just before serving. Store any leftover rolls under a damp paper towel in an air-tight container. They will keep up to two days in the fridge.