Turkey rolls with Asian filling
- 1 head of Chinese cabbage (approx. 500 g)
- 1 red and yellow peppers
- 500 g Carrots
- 1/2 Bunch Coriander
- 200 g Basmati rice
- salt
- 4 Turkey schnitzel (approx. 150 g each)
- pepper
- 8 TL + 3 tbsp chili sauce for chicken
- 4 EL Oil
- Sugar
- toothpicks
30 minutes
light
- 1.
- Clean the Chinese cabbage and paprika, peel the carrots. Wash vegetables and cut into sticks. Wash the coriander and cut into strips, except for a few leaves for garnish. Prepare rice in boiling salted water according to the instructions on the packet.
- 2.
- Wash the turkey schnitzel, pat dry, pound flat and cut in half. Season with salt and pepper and brush with 1 teaspoon of chili sauce each. Spread 1 tablespoon of vegetables on each schnitzel. Roll up the schnitzel into rolls and secure with a toothpick.
- 3.
- Heat 2 tablespoons of oil in a pan and roulades all around for 8-10 minutesto fry. Heat 2 tablespoons of oil in a saucepan, fry the remaining vegetables in it, season with salt, pepper, sugar and 3 tablespoons of chili sauce.
- 4.
- Arrange the turkey rolls on the vegetables, garnish with coriander. Add rice.
1 person approx:
- 500 kcal
- 2100 kJ
- 44 g protein
- 12 g fat
- 56 g carbohydrates
Leave A Comment