Turkey Lettuce Wraps

Turkey Lettuce Wraps
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Servings Prep Time
6 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
15 minutes
Turkey Lettuce Wraps
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Servings Prep Time
6 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Collect and measure all your ingredients to create a mise en place.
  2. Whisk together soy sauce, hoisin sauce, sweet chili sauce, honey and rice wine vinegar in a medium mixing bowl. Set aside.
  3. In a separate large mixing bowl, add cabbage, water chestnuts, scallions and carrot. Set aside.
  4. Heat vegetable oil in a sauté pan over medium-high heat. Add ground turkey and saute for 5 minutes.
  5. Pour in the soy sauce mixture over the ground turkey and cook for 5 minutes.
  6. Add vegetable mixture and quinoa to the ground turkey and sauté for 5 minutes until greens are slightly wilted and all vegetables are warmed through.
  7. Set out lettuce leaves and divide the turkey mixture between them and roll up like a burrito.
  8. Garnish with sesame seeds and serve. Enjoy!
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Pad Thai Noodles

Pad Thai Noodles
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Votes: 3
Rating: 5
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Servings
4 Servings
Servings
4 Servings
Pad Thai Noodles
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Votes: 3
Rating: 5
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Servings
4 Servings
Servings
4 Servings
Ingredients
For the Vegetables
For the Pad Thai
Optional Toppings
Servings: Servings
Units:
Instructions
Prepare the Noodles
  1. Place water in a saucepot. Put pot over medium-high heat. Bring to a boil. Put the noodles in a large bowl. Pour hot water over the noodles. Make sure noodles are covered with water.Cover the bowl with plastic wrap. Let the noodles sit in the hot water for 30 minutes. Drain the noodles into a colander.
Make the Sauce
  1. In a medium bowl, mix the ketchup, chicken broth, sesame oil, soy sauce and vinegar. Whisk until the ingredients are combined. Set aside.
The Vegetables
  1. Chop the garlic into very small pieces called a “dice.” Peel and dice the ginger. Slice the green onions on a diagonal. Put all the vegetables into a small bowl and set aside.
The Pad Thai
  1. Heat the vegetable oil in a large sauté pan.
  2. Add the garlic, ginger and green onions. Sauté for 1 minute.
  3. Add the egg to the pan. Sauté with the vegetable.
  4. Add the sauce to the pan. Sauté for 2 minutes.
  5. Add the bean sprouts and noodles to the pan. Stir to combine.
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Vietnamese Spring Rolls

Vietnamese Spring Rolls
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Votes: 6
Rating: 3.83
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These are a fun and interactive way to get kids cooking with you! Once all the ingredients are chopped, the whole family can roll their own spring rolls! And don't be afraid to add your vegetables or even fruit- mango slices make a lovely addition!
Servings
8 People
Servings
8 People
Vietnamese Spring Rolls
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Votes: 6
Rating: 3.83
You:
Rate this recipe!
These are a fun and interactive way to get kids cooking with you! Once all the ingredients are chopped, the whole family can roll their own spring rolls! And don't be afraid to add your vegetables or even fruit- mango slices make a lovely addition!
Servings
8 People
Servings
8 People
Ingredients
For the spring rolls
For the peanut sauce
Servings: People
Units:
Instructions
Make the peanut sauce
  1. Slice the white part of the green onions into thin rounds to equal 1/2 cup.
  2. Place the soy sauce, peanut butter, sugar, vinegar, oil, crushed red pepper, and green onions in a small bowl. Stir to combine.
  3. Cover and refrigerate until ready to serve.
Make the filling
  1. Peel carrots. Cut into matchsticks, shred with a cheese grater, or make ribbons with a potato peeler.
  2. Slice cabbage into thin strips.
  3. Cut the stems of the green onions lengthwise with scissors.
  4. Coarsely chop the cilantro, mint, and basil leaves or just tear them with your hands.
  5. Peel the ginger with a spoon, slice into rounds and mince.
  6. Place all of the vegetables, chili sauce, orange juice, and salt in a large bowl.
  7. Toss to combine.
Assemble the rolls
  1. Fill a shallow bowl with cold water.
  2. Dip one rice paper wrapper into the cold water until it softens.
  3. Remove and shake off excess water and lay flat on a plate.
  4. Place vegetable filling off-center on rice paper.
  5. Wrap the spring roll like a burrito. Set aside and cover with a damp paper towel.
  6. Repeat with remaining rice paper wrappers and vegetable filling. Adding finished rolls with others under the damp paper towel.
  7. When all rolls are prepared, divide onto 8 plates, serve with peanut dipping sauce and garnish with a sprig of cilantro.
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