Brussels Sprouts And Turkey Spring Rolls With Peanut Dip

• 1 pound turkey breast sliced cooked, or turkey deli slices
• 2 pounds brussels sprouts washed & ends trimmed
• 2 tablespoons olive oil or vegetable oil
• 4 cloves garlic minced
• 1 onions medium, sliced thin
• 1 tablespoon soy sauce
• 2 large carrots
• 1 cucumber large
• 1 cup fresh mint
• 1 package spring roll wrappers rice paper
• 1 tablespoon vegetable oil
• 4 cloves garlic minced
• 1 fresh ginger " knob, minced
• 2 cups water
• 1 cup creamy peanut butter
• 1/4 cup salted roast peanuts
• 1 tablespoon fish sauce or more to taste
• 1 tablespoon garlic chili sauce

1. Make the peanut dip: Heat a saucepan on medium heat. Add oil, then garlic and ginger. Cook till translucent and fragrant.
2. Add water, peanut butter, peanuts, fish sauce and chili garlic sauce. Gently stir till dip is combined well and smooth.
3. Turn heat to high and let dip some to a gentle boil. Then reduce heat and cook on a low simmer for about 2 minutes. Remove from heat and let dip cool completely.
4. Once dip is completely cooled, pour into 4 cup bowl of food processor. Puree dip till smooth, about 1 minute. If you prefer a chunkier dip, then puree the dip just enough till it becomes the texture you want.
5. The dip become thicker as it sits, so add additional water if needed. If you have time, refrigerate dip overnight for a more flavorful dip.
6. Make the spring roll fillings: In food processer, using the thin slicing blade or thin slicing setting, shred the whole Brussels sprouts. Discard any tough or thick center slices of Brussels sprouts. When finished, set aside.
7. Next, grate the carrots in food processor using the large grating blade. Set aside.
8. Thinly slice the cucumbers into matchstick sizes. Set aside.
9. Heat large saute pan on medium heat. Add oil, then garlic and onions. Cook till translucent and soft. Add the shredded Brussels sprouts. Gently stir and cook the Brussels sprouts till they are slightly wilted and become a bright green color. This should take about 3-5 minutes. Do not overcook the Brussels sprouts.
10. Add soy sauce to Brussels sprouts and stir well to combine. Then remove Brussels sprouts from heat and allow to completely cool.
11. Spring roll assembly
12. Gather all your ingredients to be ready to wrap: Brussels sprouts, sliced turkey, fresh mint, fresh grated carrots, sliced cucumber and rice paper wrappers.
13. Fill a large bowl with warm water. For a photo tutorial on how to roll springrolls get the link here.
14. Gently dip each rice paper wrapper in warm water for a few seconds till damp. Don't over soak the rice paper.
15. Place rice paper on plate or clean cutting board. As rice paper begins to absorb the water, it will become more soft and pliable.
16. On the 1/3 section of the rice paper wrapper closest to you, start laying your fillings: about 2 Tablespoons of Brussels sprouts mixture, a few pieces of turkey, a few mint leaves, shredded carrots and slice of cucumber.
17. Start rolling the wrapper over the fillings away from you, tucking the rolling the wrapper with your fingers. Make sure all the fillings remain tight and round. Serve with peanut dip.

turkey, brussels sprouts washed, olive oil, garlic, onions, soy sauce, carrots, cucumber, fresh mint, spring roll wrappers rice, vegetable oil, garlic, ginger, water, peanut butter, salted roast peanuts, fish sauce, garlic chili sauce

Taken from www.yummly.com/recipe/Brussels-Sprouts-and-Turkey-Spring-Rolls-with-Peanut-Dip-2098689 (may not work)