Mangez Québec

Turkey rolls with vegetables and thai sauce

Portions
1

ingredients

  • 1 scallion
  • 1 small carrot
  • 1 leaf red cabbage
  • 1 turkey cutlet
  • Vegetable oil

Thai Sauce

  • 5 ml (1 tsp.) dried shrimp (rounded spoonful)
  • 30 ml (2 tsp.) sesame oil
  • 1.2 ml (1/4 tsp.) fish sauce
  • 1 clove garlic, minced
  • 5 ml (1 tsp.) fresh ginger, grated
  • 30 ml (2 tbsp.) soy sauce
  • 10 ml (2 tsp.) honey
  • Juice of half lime
  • 2.5 ml (1/2 tsp.) coriander, minced (optional)

Preparation

  1. To make Thai Sauce, fry dried shrimp in sesame oil in a work or skillet. Add fish sauce, garlic and ginger, cook stirring for 1-2 minutes.
  2. Strain. Add the rest of the ingredients. Blend thoroughly. Set aside.
  3. Parboil vegetables for a few minutes in lemony boiling water until slightly tender. Rinse under cold water. Drain and sponge off excess moisture.
  4. Flatten turkey cutlet between two sheets of plastic film, using a rolling pin. Stuff cutlet with julienned vegetables, except for scallion of which only tips have been removed. Roll and tie cutlets.
  5. Over medium-high, heat enough oil in wok or skillet to brown stuffed turkey roll. Fry while sprinkling with Thai Sauce. Slice turkey roll and serve with white rice vermicelli or steamed rice.
Auteur
200 recettes anti-cancer - MENU Plaisirs maraîchers - 2009

produits utilisés

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