Grilled Thai Turkey Salad Rolls with Enoki Mushrooms & Peanut Sauce
Recipe courtesy of Renee from Sweet Sugar Bean.
Prep Time: 4 hrs. | Cook Time: 20 mins. | Makes: 8 rolls.
1 large boneless turkey breast
1 tsp Thai red curry paste
1 cup coconut milk
3/4 cup pineapple juice
zest and juice of two limes
1/4 cup green onion, finely chopped
4 cloves garlic, minced
1 tbsp soy sauce
2 tsp maple syrup
1/2 tsp salt
8 rice paper rounds
125g (4oz) fresh enoki mushrooms
1 1/2 cups fresh pea shoots
1 cup carrot, cut into matchsticks or julienned
3/4 cup fresh mint leaves
3/4 cup fresh basil leaves
1 cup roasted peanuts
3 tbsp rice vinegar
1/3 cup canola or grapeseed oil
2 tbsp brown sugar
1 tbsp Sriracha or other chili sauce
1/2 tsp salt
Place all ingredients in food processor and blend until smooth.
Serve salad rolls with peanut sauce.
1. Place turkey breast in deep glass dish. In a medium bowl, mix remaining ingredients together very well. 2. Pour marinade over turkey and refrigerate for at least 3 – 6 hours, spooning marinade over meat every 2 hours. Bring turkey breast to room temperature before grilling. Discard the marinade.
3. Heat greased grill to medium high heat and grill turkey breast for about 7-8 minutes each side. To ensure cooked, tender meat, insert a meat thermometer into the thickest part and it should read 165*F. Remove turkey breast from grill, cover with foil and let stand 15 minutes. This is so all of the juices can be distributed, ensuring tender, delicious turkey. Thinly slice the turkey against the grain and set aside.
1. Soak one sheet of rice paper in warm water until soft. Remove and place on counter. Place a handful of pea shoots, enoki mushrooms, carrot, herbs, and a few slices of cooked turkey in the top left corner. Fold bottom left over the bundle of veg and meat. Tightly roll the bundle clockwise until a “bouquet” forms.
Place in a shallow dish and cover with a damp towel. Repeat process with remaining ingredients, remembering to keep finished rolls covered with damp towel.