High Protein Crispy Rice Paper Rolls with Ginger Sauce

For the Rice Paper Rolls:

1. Preheat oven to 400F. Line a baking sheet with parchment paper.
2. In a large skillet, add the olive oil to warm up for 1 minute over medium high heat.
3. Sauté the garlic, red onion, and ginger until fragrant, about 1-2 minutes.
4. Add the ground turkey. Using a spatula, break up the turkey occasionally until fully cooked.
5. Add in the grated carrots, sliced mushrooms, and soy sauce. Stir until the mushrooms are tender, about 3-4 minutes.
6. Remove from heat and allow to cool to touch. Fold in the fresh parsley.
7. In the meantime, set up a large bowl with cold water. Soak each rice paper roll in the water for 15-30 seconds, or until soft, then place on a nonstick surface. Add a generous scoop of the turkey filling into the center. Roll up like a burrito. Place on the prepared baking pan. Repeat.
8. Brush the rice paper rolls with olive oil, then sprinkle with the sesame seeds.
9. Bake for 35-45 minutes, turning the pan halfway through, or until crispy and golden brown.

For the Ginger Sauce:

1. In a small saucepan, sauté the olive oil, ginger, and garlic over medium high heat for 1 minute.
2. Add the remaining ingredients, whisking until evenly combined and smooth.
3. Bring the sauce to a boil, then reduce heat to medium until thickened, about 5-7 minutes.
4. Let the sauce cool then serve warm with the crispy rice paper rolls. Enjoy!