Thai Turkey Bundles and Dipping Sauce

Carbs Per Serving: 32 g total
Effort: Average

1 egg — beaten
1/2 cup waterchestnuts — chopped
1/3 cup crushed pork rinds — or grated parmesan cheese
1 green onion — finely chopped
1 tablespoon soy sauce
1 tablespoon lemon juice
2 teaspoons ginger root — fresh, grated
1/2 teaspoon artificial sweetener
1/4 teaspoon salt
1/4 teaspoon chili oil — OR a dash of ground hot pepper
24 ounces ground turkey — raw
12 whole lettuce leaves — iceberg lettuce or savoy cabbage

Dipping Sauce:
1/4 cup lemon juice
3 tablespoons fish sauce
1 tablespoon chopped cilantro
2 teaspoons artificial sweetener
1 tablespoon soy sauce
1/2 teaspoon crushed red pepper
1/2 teaspoon dark sesame oil
Optional: 1 T water if sauce is too strong
How to Prepare:
Combine first 11 ingredients and mix with hands. Shape into 12 4 x 1-1/2 x 3/4″ logs. Grill, broil, or pan fry until juices run clear, turning once. Serve with leaves, garnishes, and dipping sauce. At table, each log is to be wrapped in leaf along with garnishes of choice, and dipped.
Warning: this is messy but lots of fun!
Garnish as desired: fresh cilantro sprigs, bean sprouts, shredded red and green bell pepper, shredded carrots (count those carbs!)
Dipping Sauce: Mix all together.
NOTES : Counts for chili oil, and fish sauce not included in totals.

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