Name: Hoisin turkey rice paper rolls
Cook time: 30 min
Total time: 30 min
Ingredients: 375 gram (12 ounces) minced (ground) turkey; 2 centimetre (¾ inch) piece fresh ginger (10g), grated; 1/3 cup (80ml) hoisin sauce; 1/4 cup (60ml) sweet chilli sauce; 12 x 22cm (9 inch) rice paper rounds; 1 lebanese cucumber (130g), seeded, cut into matchsticks; 1 cup (80g) bean sprouts, trimmed; 75 gram (2½ ounces) snow peas, trimmed, sliced thinly; 12 large_piece fresh mint leaves; 12 fresh coriander (cilantro) sprigs

Ingredients

375 gram (12 ounces) minced (ground) turkey

2 centimetre (¾ inch) piece fresh ginger (10g), grated

1/3 cup (80ml) hoisin sauce

1/4 cup (60ml) sweet chilli sauce

12 x 22cm (9 inch) rice paper rounds

1 lebanese cucumber (130g), seeded, cut into matchsticks

1 cup (80g) bean sprouts, trimmed

75 gram (2½ ounces) snow peas, trimmed, sliced thinly

12 large_piece fresh mint leaves

12 fresh coriander (cilantro) sprigs

Method

1.Heat oiled large frying pan, add turkey and ginger, cook, stirring, until mince changes colour. Remove from heat. Stir in half the hoisin sauce and 1 tablespoon of the sweet chilli sauce.

2.Dip one sheet of rice paper in medium bowl of warm water until barely soft. Carefully lift sheet from water, place on board covered with tea towel. Spread a heaped tablespoon of turkey mixture along centre of sheet then top with some of the cucumber, sprouts, peas, mint and coriander. Roll rice paper over filling, fold in sides then roll up to enclose filling. Repeat with remaining rice paper, turkey mixture, vegetables and herbs.

3.Combine remaining sauces with about 1 tablespoon water in small bowl. Serve rolls with dipping sauce.

Use smaller rice paper rounds for finger-food sized rolls. You can use chicken mince instead of turkey, if you like.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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