Ingredients
- 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
