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.
