Everyone's favourite appetizer can make a delicious dinner with a little creativity! This de-constructed spring roll bowl is packed with soft, fluffy jasmine rice; crispy shallots; savoury, sticky turkey and crunchy slaw. Top it all with a drizzle of plum sauce.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Crispy Shallots(ContainsSulphites/Sulfite, Wheat/Blé)
Black Sesame Seeds(ContainsSesame/Sésame)
Coleslaw Cabbage Mix
Plum Sauce(ContainsSulphites/Sulfite, Wheat/Blé, Soy/Soja)
Hoisin Sauce(ContainsSesame/Sésame, Soy/Soja, Mustard/Moutarde)
Before starting, wash and dry all produce. Peel, then grate 1/2 tbsp ginger (dbl for 4 ppl). Heat a medium pot over medium heat. When hot, add sesame oil, then 1 tsp ginger (dbl for 4 ppl) and rice. Cook, stirring often, until rice is toasted, 2-3 min. Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) and bring to a boil over high. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, thinly slice green onions. Peel, then mince or grate garlic.
Add coleslaw, vinegar, green onions, 1 tbsp oil and 1/4 tsp sugar (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then toss to combine. Set aside.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then turkey. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Add garlic, hoisin sauce and remaining ginger. Cook, stirring often, until turkey is coated, 1-2 min. Season with salt and pepper, to taste.
Fluff rice with a fork, then stir in sesame seeds. Divide rice between bowls. Top with hoisin turkey and slaw. Drizzle plum sauce over top. Sprinkle with crispy shallots.