Grilled Thai Turkey Salad Rolls with Enoki Mushrooms & Peanut Sauce

SERVES 8

Ingredients
Turkey:
1 large boneless turkey breast
1 tsp (5 mL)Thai red curry paste
1 cup (250 mL) coconut milk
¾ cup (175 mL) pineapple juice
Zest and juice of two limes
¼ cup (60 mL) green onion, finely chopped
4 cloves garlic, minced
1 Tbsp (15 mL) soy sauce
2 tsp (10 mL) maple syrup
½ tsp (2 mL) salt

Rolls:
8 rice paper rounds
1½ cups (375 mL) fresh pea shoots
4 oz (125 g) fresh enoki mushrooms
1 cup (250 mL) carrot, cut into matchsticks or julienned
¾ cup (175 mL) fresh mint leaves
¾ cup (175 mL) fresh basil leaves
Peanut Sauce:
1 cup (250 mL) roasted peanuts
3 Tbsp (45 mL) rice vinegar
1/3 cup (75 mL) canola or grapeseed oil
2 Tbsp (30 mL) brown sugar
1 Tbsp (15 mL) Sriracha or other chili sauce
½ tsp (2 mL) salt

Directions
1. Place turkey breast in deep glass dish.
2. In a medium bowl, mix remaining ingredients together very well.
3. Pour marinade over turkey and refrigerate for at least 3-6 hours, spooning marinade over meat every 2 hours.
4. Bring turkey breast to room temperature before grilling. Discard the marinade.
5. Heat greased grill to medium-high heat and grill turkey breast for about 7-8 minutes each side.
6. To ensure cooked, tender meat, insert a meat thermometer into the thickest part and it should read 165F (74C).
7. 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.
8. Thinly slice the turkey against the grain and set aside.
9. Soak one sheet of rice paper in warm water until soft. Remove and place on counter.
10. Place a handful of pea shoots, enoki mushrooms, carrot, herbs, and a few slices of cooked turkey in the top left corner.
11. Fold bottom left over the bundle of veg and meat. Tightly roll the bundle clockwise until a “bouquet” forms.
12. Place in a shallow dish and cover with a damp towel.
13. Repeat process with remaining ingredients, remembering to keep finished rolls covered with damp towel.

Peanut Sauce:
1Place all ingredients in food processor and blend until smooth.
2Serve salad rolls with peanut sauce.
Nutritional Information
Per serving
Calories: 396
Protein: 22 g
Fat: 26 g
Carbohydrates: 23 g

Recipe by Renee Kohlman of sweetsugarbean (www.sweetsugarbean.com).
http://www.tastyturkey.ca/recipes/grilled-thai-turkey-salad-rolls-with-enoki-mushrooms-peanut-sauce/