Summer Rolls

Ingredients

• 0.3 tsp pepper black
• 2 tsp canola oil 
• 1 oz vermicelli 
• 2 large egg whites lightly beaten
• 1 tsp fish sauce 
• 1 lb pd of ground turkey lean
• 1 cup mung bean sprouts canned drained
• 1 tsp oyster sauce 
• 0.5  bell pepper green red cored seeded cut into thin strips
• 8 inches sheets you will also need: parchment paper (8 inches each) (found in grocery stores' Asian section)
• 1 cup spring onion chopped
• 0.5 cup mushroom caps chopped
• 1 tsp sugar 

Equipment

• bowl
• frying pan
• cutting board

Directions

1. Boil noodles in salted water for 3 minutes; drain; set aside.
2. Combine turkey, egg whites, scallions, mushrooms, fish sauce, oyster sauce, sugar and black pepper in a bowl.
3. Heat oil in a large skillet over medium-high heat; cook turkey mixture, stirring, until dry and crumbly, about 7 minutes.
4. Remove from heat. Push meat to one side; place pepper strips in pan. Fill a bowl with warm water. Soak 1 piece rice paper until pliable, but not entirely soft, 10 to 15 seconds.
5. Lay flat on a cutting board.
6. Place 2 bell pepper strips across wrapper 2 inches from bottom. On top of strips, layer 1/2 cup turkey mixture, 1/8 of mung beans, 1/8 of noodles and 1/8 of pepper strips to form a log-shaped pile. Fold bottom edge of wrapper up and sides in against filling.
7. Roll up to top edge. Repeat with remaining ingredients.
8. Cut in half on bias.