2 c hoisin sauce
4 oz sesame oil
8 oz fresh gingerroot, peeled and grated
2 c reduced sodium soy sauce
1/2 c sake
2-1/4 lbs TURKEY THIGHS, skin and bones removed
2 c smooth peanut butter
3-1/2 c coconut milk
1/4 c fresh gingerroot, peeled and grated
2 tbsp minced fresh garlic
1/2 c minced lemongrass
1/2 c chopped fresh cilantro
4 oz reduced sodium soy sauce
2 Each fresh red papayas, ripe
4 oz crystallized ginger, chopped
2 c fresh orange juice
4 c prepared BBQ sauce
1/2 c fish sauce
1/2 c sweet Indonesian soy sauce with anise (kecap manis)
18 Sheets (8-inch rounds) rice paper
2 Heads red leaf lettuce
8 oz cooked rice vermicelli
2 Medium red onions, julienned
4 Each avocados, seeded, peeled and cut into eighths, lengthwise
2 Each seedless cucumbers, peeled and cut into 1/4-inch by 4-inch strips
2 Each fresh red bell peppers, seeded and julienned
2 c fresh cilantro, chopped
12 oz pickled ginger, made into 36 rosettes
Combine hoisin sauce, sesame oil, 8 ounces ginger, 2 cups soy sauce and sake. Stir well and add turkey thighs, stirring to coat all surfaces. Cover and refrigerate.
Marinate turkey for 8 hours. Drain turkey and discard marinade.
Sauté turkey 5 minutes or until cooked to an internal temperature of 165 degrees F or higher. Cool slightly and dice into 1/2-inch pieces.
THAI PEANUT SAUCE
Combine peanut butter, coconut milk, 1/4 gingerroot, 2 tablespoons fresh garlic, lemongrass, cilantro and 4 ounces soy sauce. Puree.
Simmer over low heat for 5 minutes. Cover and reserve in refrigerator.
RED PAPAYA BBQ SAUCE
Peel, seed and dice papayas into 1/2-inch pieces.
Combine crystallized ginger, orange juice, BBQ sauce, fish sauce and soy sauce with anise in a non-reactive saucepan.
Simmer until papaya is tender.
Puree, cover and refrigerate. Reserve for service.
Bring 1 quart water to a simmer in a 12-inch sauté pan. Line a baking sheet with cloth toweling.
Blanch rice paper in simmering water for 10 seconds. Drain on toweling and let sit for 30 seconds to "cure".
Place 1 medium lettuce leaf on a wrapper in the center. Top with 1/2-ounce vermicelli and 2 ounces cooked, diced turkey. Add small amounts of julienned red onion, avocados, cucumbers, red bell peppers and cilantro.
Fold right and left edges in, to contain the filling.
Roll up, tightly, like a cigar. Repeat with remaining ingredients. Cover and hold for service in the refrigerator.
Cut each roll in half on an angle.
Serve 3 halves per portion with rosettes of pickled ginger and 2 ounce portions of each sauce.