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Summer Rolls Recipe

Posted at August 22, 2011 | By : | Categories : Healthy Recipes,Side Dishes | 0 Comment

Ingredients

Serves 4 People

  • 1 oz cellophane noodles
  • 1 pound extra-lean ground turkey breast
  • 2 large egg whites
  • 1 cup chopped scallions
  • 1/2 cup chopped shiitake mushroom caps
  • 1 teaspoon fish sauce
  • 1 teaspoon oyster sauce
  • 1 teaspoon sugar
  • 1/4 teaspoon black pepper
  • 2 teaspoons canola oil
  • 1/2 each red and green bell pepper, corded, 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

Preparation

Boil noodles in salted water for 3 minutes; drain; set aside. Combine turkey, egg whites, scallions, 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 it flat on a cutting board. Place 2 bell pepper strips across wrapper 2 inches from bottom. On top of strips, layer 1/2 cup 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 a bias.

The Skinny

248 calories per 2 rolls, 4 g fat (0.7 g saturated), 19.8 g carbs, 1.7 g fiber, 30.5 g protein

Reference: self.com/April 2008

http://www.self.com/fooddiet/recipes/2008/04/summer-rolls

Summer Rolls Recipe

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