(High Protein) Crispy Rice Paper Rolls

Servings: 4-5

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For the Rice Paper Rolls:

• 12 Rice Paper Rolls
• 1 lb. Ground Turkey or Tofu
• 2 Carrots, grated
• 1/2 Red Onion, finely chopped
• 1 cup Mushrooms, sliced or chopped
• 2 Garlic Cloves, minced
• 1 tbsp. Ginger, grated or minced
• 1 tbsp. Olive Oil
• 2 tbsp. Soy Sauce
• 1/3 cup Fresh Parsley, chopped
• Sesame Seeds, for baking

For the Ginger Sauce:

• 1 tsp. Olive Oil
• 1" Fresh Ginger, grated
• 2 Garlic Cloves, minced or grated
• 3 tbsp. Soy Sauce
• 1 tbsp. Agave, or Maple Syrup
• 2 tsp. Flour
• 1/2 cup Water
• Salt & Black Pepper, to taste

For the Rice Paper Rolls:

1. Preheat oven to 400F. Line a baking sheet with parchment paper.
2. In a large skillet, add the olive oil to warm up for 1 minute over medium high heat.
3. Sauté the garlic, red onion, and ginger until fragrant, about 1-2 minutes.
4. Add the ground turkey. Using a spatula, break up the turkey occasionally until fully cooked.
5. Add in the grated carrots, sliced mushrooms, and soy sauce. Stir until the mushrooms are tender, about 3-4 minutes.
6. Remove from heat and allow to cool to touch. Fold in the fresh parsley.
7. In the meantime, set up a large bowl with cold water. Soak each rice paper roll in the water for 15-30 seconds, or until soft, then place on a nonstick surface. Add a generous scoop of the turkey filling into the center. Roll up like a burrito. Place on the prepared baking pan. Repeat.
8. Brush the rice paper rolls with olive oil, then sprinkle with the sesame seeds.
9. Bake for 35-45 minutes, turning the pan halfway through, or until crispy and golden brown.

For the Ginger Sauce:

1. In a small saucepan, sauté the olive oil, ginger, and garlic over medium high heat for 1 minute.
2. Add the remaining ingredients, whisking until evenly combined and smooth.
3. Bring the sauce to a boil, then reduce heat to medium until thickened, about 5-7 minutes. Let the sauce cool then serve warm with the crispy rice paper rolls. Enjoy!