vietnamese turkey wrap

makes 4 servings

3 tbsp fish sauce
2 tbsp fresh lime juice
1 tbsp sugar
1/4-1/2 tsp red chile paste (chinese)
1/4 cup of water
2 carrots, cut into matchstick-size pieces
1 cucumber, seeded and cut into matchstick-size pieces
2 tbsp finely chopped onion
2 tbsp rice vinegar
2 tsp peanut oil
1 (10-ounce) skinless boneless turkey breast, cut into think strips
2 cups hot chooked short-grain rice
2 large heads of boston lettuce, cleaned and seperated into leaves
1/2 cup whole fresh mint leaves
1/2 cup whole fresh cilantro leaves
2 tsbp unsalted dry roasted peanuts

To prepare dipping sauce, in a small serving bowl, whisk together 2 tbsps of the fish sauce, the lime juice, sugar, and chile paste with the water; set aside.

In a medium nonreactive bowl, combine the carrots, cucumber, onion, and vinegar; let stand 20 minutes. Drain, discarding the vinegar, and place in a medium serving bowl.

In a large nonstick skillet or wok, heat the oil. Saute the turkey until no longer pink, 1-2 minutes. Sprinkle with the remaining tsbp of fish sauce, and place in a medium serving bowl.

to assemble wrap, spoon about a tbsp each of rice, turkey, cucumber-carrot mixture into a lettuce leaf, top with 102 mint and cilantro leaves, sprinkle with peanuts and fold the lettuce leaves over to enclose the filling. dip into the sauce.

7 points