1 lb. organic ground turkey (marinated with 1/2 cup Homemade Yakitori sauce)
2 cloves garlic, minced
1/2 cup onion, minced
2 teaspoon freshly grated ginger
salt and pepper
2 tablespoon canola oil
1 tablespoon oyster sauce
1 teaspoon soy sauce
1 tablespoon Sriracha hot sauce (optional)
1 tablespoon toasted sesame seeds
1 (6 oz.) package pea shoots
1/2 cup carrots, julienne
1/2 cup red pepper, julienne
1/2 green onion, cut 3″ thinly slice
Combine the first 5 ingredients. Let stand for about 15 minutes. In medium-high heat add ground turkey, breaking it down with a wooden spoon, and cook until brown. Add oyster sauce, oyster sauce, soy sauce and Sriracha chilli sauce. Stir to combine, set it aside to cool down.
Pour warm water into a large bowl. Dip spring roll wrapper in water for 10 seconds; one sheet at a time.
Place in a flat surface On the 1/3 section of the rice paper wrapper closest to you, start to layer your fillings of ground turkey, carrots, pea shoots and green onions.
Start rolling the wrapper over the fillings away from you, tucking both sides and rolling the wrapper with your fingers to the end. Wrap tightly.
Soy and Ponzu Dip:
2 tablespoons Ponzu
1 tablespoon soy sauce
1 teaspoon fish sauce
1 clove garlic, minced
1 small shallot, minced
1 teaspoon lemon juice
Combine all the ingredients. It can be made in advance.
*In this time of the year it’s so hot and even hotter in the kitchen. I didn’t feel like slaving in the hot and oven like kitchen. I decided to make a summer Vietnamese spring roll. It only requires a little bit of cooking and the rest is cutting and assembling the spring roll. It is fresh with the crunchiness of the veggies..it is just perfect. If you want to make this in advance just be sure to cover it with a damp cloth or damp paper towel to avoid drying out the spring roll. enJOY!!!
Click on the link for the recipe of Homemade Yakitori Sauce