Enough turkey, or poultry broth, to poach the breast (gluten-free)
2 stalks lemongrass, sliced into chunks and bruised
3.5 oz (100g) thin rice vermicelli
Boiling water, as required
10 – 12 round rice paper wrappers
Warm water, to soak the wrappers
1 red pepper, thinly sliced
Large handful fresh salad leaves
Large handful fresh cilantro
Large handful fresh mint, leaves picked
Easy Peanut Sauce:
4 Tbsp (60 mL) creamy peanut butter
2 Tbsp (30 mL) warm water
1 Tbsp (15 mL) light soy sauce (gluten-free)
1 tsp (5 mL) sugar, or to taste
Place the turkey breast in a shallow saucepan, and add enough turkey or poultry broth to cover it. Add the bruised lemongrass stalks to the poaching liquor. Poach gently for about 15 – 20 minutes (depending on the size of your turkey breast.) Gently take out the cooked turkey, let cool, then shred.
Place the vermicelli in a bowl, and pour over the boiling water. Let it sit for about 10 minutes, until the noodles are tender. Drain, cool, and keep aside.
Place the warm water in a large, shallow bowl. Soak each rice paper wrapper, until soft and pliable.
Place the wrapper on a chopping board or your kitchen counter, gently smoothing it out. Place a small handful of vermicelli, shredded turkey, a few slices of red pepper, a few salad leaves, and a sprig of cilantro and mint just off-centre and towards the bottom end of the wrapper. Carefully roll up the wrapper, tucking in the sides half way through the rolling process.
Place seam side down on a plate. Cover with damp paper towel, while you make the remaining rolls the same way.
To make the peanut sauce, whisk together all the ingredients. Taste and add extra sugar or soy sauce to taste. Serve the rolls, cut crosswise if you like, with the sauce.
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