Summer Rolls with Turkey and Satay Sauce

by Pia Haugseth
Poultry
Dairy-free
20 min
Summer Rolls with Turkey and Satay Sauce

ingredients

  • 50 g turkey fillet
  • 1/2 x lemon
  • 2 handful summer crisp lettuce
  • 1/2 x carrots
  • 1 x spring onion
  • 1/4 x red pepper
  • 1/4 x red onion
  • 1 handful fresh coriander
  • 2 tbsp peanut butter
  • 1 clove garlic
  • 1 1/2 dl coconut milk
  • 1 tbsp red curry paste
  • 1 tbsp sugar
  • 3 tbsp soy sauce
  • 6 x rice paper

method

  1. Slice the turkey into thin strips and cook in a pan with some oil or butter. Season with lemon juice, salt and pepper.
  2. Tear the lettuce leaves into more manageable pieces. Thinly slice the carrots, spring onions, peppers, red onions and chop the coriander.
  3. Make the satay sauce by mixing together peanut butter, minced garlic, coconut milk, lemon juice, curry paste, sugar and soy sauce in a bowl or jar. Set aside half of the satay sauce if you follow the weekly menu. It'll be used for the next dinner.
  4. Prepare a large bowl with a flat bottom (a glass pie dish is ideal) with boiling hot water. Get the meat, lettuce, coriander and vegetables ready. Place a rice paper sheet in the hot water. Wait 5 seconds (or until soft) and place the paper on a wooden cutting board.
  5. Swiftly place a few pieces of meat, lettuce and vegetables in the centre of the rice paper, and top with coriander. Tightly wrap it up like a burrito and transfer to a plate. Repeat with the rest.
  6. Serve immediately (or store in the fridge until serving) with satay sauce.
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