: recipe are quantities for 4 meals, the meal in "MEAL ANALYSIS" is one meal.
450 gram Turkey raw minced
50 gram Carrot raw average (wisps)
250 gram Quinoa cooked
25 gram Garlic raw
50 gram ginger root fresh (minced)
100 gram onion raw
50 gram soya sauce sweet low sodium
20 gram sesame oil
10 gram vinegar (rice)
150 gram Napa cabbage (2 or more large leafs or 4-6 smaller)
1 gram chili powder or chili flakes
Nuoc cham sauce
30 gram juice lemon or lime.
10 gram fish sauce
15 gram honey
10 gram warm water.
4 gram garlic raw, forced through a garlic press
1 gram small thin fresh red or green Asian chili pepper (1 to 2 inches long) , seeded and chopped fine
Preheat the oven to 400 degrees
Make the Napa rolls
Prepare your filling combining uncooked turkey, wisps carrots, cooked quinoa, garlic, ginger, onion, soy sauce, sesame oil, rice vinegar, chili flakes and a pinch salt and pepper.
Take a rolling pin to flatten your Napa cabbage leafs. If your leafs are to small use two overlapping leafs, so you can roll it easier. Spoon your filling on a leaf and roll it up. Use so much leafs as the filling you have. Place the Napa rolls in a ovenproof dish and pour a cup of water over the stuffed Napa cabbage rolls and cover with aluminum foil. Bake it in 30 minutes until it is cooked. Eat it plain or some low salt soy sauce with chili flakes in it.
Serve it with the Nuoc cham sauce and a simple carrot spring onion salad.