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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Pretty protein-rich bites by Jarett Brodie, chef at FR.OG in New York City. Ingredients:
1 oz cellophane noodles |
1 lb extra lean ground turkey breast |
2 large egg whites, lightly beaten |
1 cup chopped scallions |
1/2 cup chopped shiitake mushroom caps |
1 tsp fish sauce |
1 tsp oyster sauce |
1 tsp sugar |
1/4 tsp black pepper |
2 tsp canola oil |
1/2 each red and green bell pepper, cored, seeded and cut into thin strips |
9 sheets (8 inches each) rice paper (found in grocery stores' asian section) |
1 cup drained canned mung bean sprouts |
Directions:
1. Boil noodles in salted water for 3 minutes; drain; set aside. Combine turkey, egg whites, scallions, mushrooms, fish sauce, oyster sauce, sugar and black pepper in a bowl. Heat oil in a large skillet over medium-high heat; cook turkey mixture, stirring, until dry and crumbly, about 7 minutes. Remove from heat. Push meat to one side; place pepper strips in pan. Fill a bowl with warm water. Soak 1 piece rice paper until pliable, but not entirely soft, 10 to 15 seconds. Lay flat on a cutting board. Place 2 bell pepper strips across wrapper 2 inches from bottom. On top of strips, layer 1/2 cup turkey mixture, 1/8 of mung beans, 1/8 of noodles and 1/8 of pepper strips to form a log-shaped pile. Fold bottom edge of wrapper up and sides in against filling. Roll up to top edge. Repeat with remaining ingredients. Cut in half on bias.
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