Spring rolls with turkey and Asian style rhubarb sauce
Servings: 4 to 6
Preparation: 40 minutes
Cooking time: 10 minutes
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
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
1. Soak the rice vermicelli in lukewarm water for 15 minutes. Drain.
2. In a pan, brown onion, mushrooms and turkey in oil over high heat for 3 to 5 minutes or until turkey is cooked.
3. Add the Mirin sauce, stir and remove from heat. Let cool.
4. In a large bowl, mix all the ingredients with the cooled turkey mixture and rice vermicelli. Adjust seasoning.
5. Soak a sheet of rice paper in water for a few seconds. Place on a cutting board and leave for 30 seconds.
6. Place ¼ to ½ cup of the turkey mixture at one end of the sheet.
7. Fold over the edges of the rice paper and roll tightly.
8. Serve with rhubarb sauce and your favourite salad.
1. Mix all the ingredients in a small pot. Bring to boil, reduce heat and simmer covered for 10 minutes.
2. Blend mixture using a hand blender or electric mixer, until sauce is smooth.
3. Let cool, garnish with coriander and serve with the spring rolls.