Asian Roll Lettuce Wrap
    
 

You will need at least 8 (10-inch) bamboo skewers for cooking the meat.

 
 
1 pound ground turkey
1 tablespoon light soy sauce
 
1 teaspoon minced garlic
2 teaspoons minced fresh ginger root
 
1 cup brown rice
1 cup water
 
16 large lettuce leaves
1 cup shredded carrots
 
1 cup green onions (scallions), thinly sliced
 
1 cup sliced red bell pepper
1 cup sliced radishes
 
1/3 cup light soy sauce
1/3 cup water
 
2 teaspoons minced garlic
3 tablespoons fresh lemon juice
    
1 teaspoon sugar
1 tablespoon minced fresh ginger root
  • In a medium bowl, mix together ground turkey, 1 tablespoon soy sauce, 1 teaspoon minced garlic and 2 teaspoons ginger. Form into 16 meatballs and roll into ovals. Cover and refrigerate.
  • In a medium saucepan over medium heat, combine rice with 2 cups water. Bring to a boil, reduce heat and simmer for 20 minutes, or until rice is tender.
  • Preheat the grill or broiler. Arrange rice, lettuce leaves, carrots, scallions, radishes and red peppers onto a serving platter or place each into a small bowl. In a medium bowl, mix together 1/3 cup soy sauce, 1/3 cup water, lemon juice, 2 teaspoons garlic, 1 tablespoon ginger, and sugar. Divide among 4 small dipping bowls.
  • Thread two meatballs onto each 10-inch skewer. Grill or broil for 10 to 12 minutes, turning occasionally to brown all sides. If broiling, line the broiler pan with aluminum foil and drain fat after 6 minutes.
  • To eat, place a leaf of lettuce onto the palm of your hand, spoon on a little rice, then a meat roll, and a few of the vegetables. Roll up and dip in dipping sauce or spoon sauce over.
    Yield: 4 servings