Sunday, 3 November 2013

:: easy-peasy Thai Turkey Rice Rolls ::

Summer is nearly here, and I'm going to have to say goodbye to my go-to easy lunch solution of soup. As cold as Ballarat gets, it also hits the 40s during summer, and sweating over a bowl of any type of soup feels so wrong.

Ricepaper rolls are so much easier than you think, as well as being light and there is mountains of room for variety! No need to frequent the sushi bar when you can whip these up at home so simply. Recently I played with a turkey mince and created a thai version. It went down really well with everyone who was over that day, and people wanted more! Serve with a soy or tamari dipping bowl on the table.

Thai Turkey Rice Paper Rolls

Makes 15-20 rolls

  • 500g Turkey Mince
  • 1 Red Onion, diced finely
  • 1 Tab Fish Sauce
  • 2 Tab Tamari (or Soy Sauce for non-GF)
  • 1 teas crushed ginger
  • 2 Tab lime juice
  • 1 Tab Oyster sauce (optional, add an extra pinch of salt if omitting)
  • 2-3 Tab GF flour (or cornflour)
  • 2 Carrots
  • 1 Stick Celery

Heat a blob of coconut oil (or olive oil) in a pan, cook onion and ginger for a couple of mins. Add Turkey mince and break it up with your wooden spoon, stirring until browning and nearly cooked through. Add the fish sauce, tamari, lime & oyster. Let simmer until mince cooked through. Sprinkle the flour over the mince and quickly stir in so no lumps form. Once it reaches the simmer and is thickened (1 min), turn off.
 Peel your carrots and slice them into matchsticks as finely as possible. Slice your celery into matchsticks too.

You will need:
  • A bowl of very warm water
  • Packet of dry rice paper (asian section of the supermarket)
  • Damp tea-towel

Dip a dry piece of rice paper into the water, in and out, turning around so to wet all the sides. Be careful that it doesn't stick to itself (you'll get the hang of it after a couple).

Lay the paper on the damp tea towel. Add some mince (warm is nice), a couple of sticks of carrot & celery at the top. Fold the top of the paper over the filling, and then fold the sides in (as shown).

Rolls the filling all the way down the paper. It sticks to itself as you go. 

And that's it!

 Perfect for a summer's day, picnic, or party finger food. Be warned, they are best made fresh on the day. Once chilled in the fridge, the paper turns hard and has a weird consistancy. I have had success reheating though.

Dip in soy sauce and be a hostess success! x

1 comment:

  1. Never made them. Love eating them. Now I will make them!


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