So… I was initially thinking of these as Pad Thai rolls; however, I had Pad Thai for lunch the other day at a great little Thai place the hubs and I meet for lunch every now and again. Lunch made me realize what I make and call Pad Thai is nothing like the Thai restaurants version (theirs was fabulous and very spicy, but not remotely peanutty). So I’m thinking the Thai restaurant probably knows better than I do what qualifies as Pad Thai. Thus I dubbed these Thai Peanut Rolls, which is hopefully a more honest name for them since apparently I don’t actually make a true Pad Thai!
Don’t be daunted by the recipe list, this is actually a very easy recipe! It also happens to be healthy, chock-full of veggies and super tasty. You can easily adjust the various spices to your personal taste, I tend to go pretty heavy on the pepper (I know, you’re all shocked!).
Thai Peanut Rolls
2 tsp olive oil
1 lb ground turkey
1/3 sweet onion, chopped
½ red bell pepper
½ green bell pepper
½ c carrots, thinly sliced
½ in chunk ginger, minced
3 colves garlic, minced
4-6 mushrooms, sliced
1/4 c peanut butter
1 Tbs lime juice
2-3 tsp Sriracha
2 Tbs Soy sauce
1 tsp Fish sauce
¼ c Apple cider vinegar (add more to taste)
1 Tbs brown sugar
½ c fresh spinach, chopped
1/5 of a cabbage head, thinly sliced
10 Rice paper wrappers
Heat the olive oil over medium heat in a wok (or any large pan) and add the ground turkey, stirring to break up as it cooks. Cook for about 5 minutes. Add onion, peppers, and carrots and cook for another 6 to 8 minutes, stirring occasionally. Add ginger garlic and mushrooms and cook for another 5 minutes.
Add the peanut butter, lime juice, sriracha, fish sauce, soy sauce, vinegar and brown sugar. Stir everything together until well combine and allow to cook together for about 5 minutes (check your sauce at this point and adjust to you preference – I added more vinegar and sriracha at this point).
Reduce the heat and toss in the Spinach and cabbage, stir to incorporate them thoroughly. Once spinach is completely wilted turn off the heat.
Soak rice paper in water one at a time. Once it is pliable, but not gummy (check it
regularly, it won’t need to soak for long, just a minute or so) remove it from the water and place it on a flat surface. Spoon 1/10 of the filling onto the paper, towards one side, fold the closer side over the filling, fold up the two ends and then roll.
10 servings: 1 serving – (estimated) 160 Calories, 4.1 g Fat, 17.3 Carbs, 0.3 g Fiber, 14.5 g Protein