I'm going recipe crazy

I would not have posted yet another recipe, but I made this for dinner club tonight and it was requested by all...well maybe not the girl who likes 5 ingredients or less. But the other ladies loved it.

The first time I made this I could not stop shoveling it in. I'm a huge fan of ginger and, who doesn't love peanut butter. It comes from my favorite publication, Healthy Cooking by Taste of Home. (the July issue)

Asian Turkey Lettuce Wraps (I've turned them into egg rolls)
1 1/4 lb ground turkey
1 16 oz pkg. frozen oriental mixed veggies, thawed
1/3 cup teriyaki sauce
1/4 hoisin sauce
3 Tbls reduced fat peanut butter
2 Tbls. minced ginger
3 garlic cloves, minced
1 Tbls rice wine vinegar
1 Tbls sesame oil
10 boston lettuce leaves
or pkg of egg roll wrappers

Cook and stir turkey over medium-high heat until no longer pink. Coarsely chop veggies and add to pan. stir in remaining ingredients (not lettuce or egg roll wrappers). Cook and stir for 5 minutes. Remove from heat. Cool slightly. If doing lettuce, fill 1/2 cup into lettuce and serve. If egg rolls, lay out wrapper, using pastry brush, brush egg white or water on edges of the wrapper. Place 2 heaping Tbls in the middle and fold in two sides then roll. (this is hard to explain. They don't have to look pretty, they just have to stay closed). Place onto greased cookie sheet and spray with cooking spray. Bake at 400 for 10 minutes, flip, bake another 10 minutes until golden brown.

The kiddos of the group even like this one. I mixed the filling with brown rice and Lily inhaled it. But she inhales everything so I guess that's not a good example. But I did see one small 2 year old boy eating his egg rolls...makes a chef proud.