Servings: 4 to 6
Preparation: 40 minutes
Cooking time: 10 minutes
Ingredients
Stuffing
1 cup (175 g) rice vermicelli
1 tbsp (15 ml) vegetable oil
½ cup (75 g) Spanish onion, chopped
4 white mushrooms, sliced thinly
2 cups (300 g) turkey breast from Abattoir Choquette, in strips
3 tbsp (45 ml) Mirin sauce
½ cup (75 g) water chestnuts, sliced thinly
¾ cup (115 g) carrot, shredded
¾ cup (115 g) zucchini, shredded
2 green onions, sliced thinly
3 garlic cloves, minced
1 tbsp (15 ml) fresh ginger, minced
¼ cup (60 ml) fresh lemon grass, chopped
2 tbsp (30 ml) fresh coriander, chopped
1 tbsp (15 ml) fresh mint, chopped
2 tbsp (30 ml) walnut oil
½ tsp (2.5 ml) salt
To taste ground pepper
10 sheets of rice paper for spring rolls
fresh water
Rhubarb sauce
¾ cup (115 g) fresh rhubarb, diced
2 tbsp (30 ml) honey
2 garlic cloves, minced
1 tbsp (15 ml) Asian soy sauce (Kikkoman type)
½ cup (125 ml) raw apple juice
½ tsp (2.5 ml) sambal oelek
1 tsp (5 ml) Bas du Fleuve salted herbs
2 tsp (10ml) fresh coriander, chopped
