Summer Rolls
['1 oz cellophane noodles', '1 lb extra lean ground turkey breast', '2 large egg whites, lightly beaten', '1 cup chopped scallions', '1/2 cup chopped shiitake mushroom caps', '1 tsp fish sauce', '1 tsp oyster sauce', '1 tsp sugar', '1/4 tsp black pepper', '2 tsp canola oil', '1/2 each red and green bell pepper, cored, seeded and cut into thin strips', '"9 sheets (8 inches each) rice paper (found in grocery stores Asian section)"', '1 cup drained canned mung bean sprouts']
Boil noodles in salted water for 3 minutes; drain; set aside. Combine turkey, egg whites, scallions, mushrooms, fish sauce, oyster sauce, sugar and black pepper in a bowl. Heat oil in a large skillet over medium-high heat; cook turkey mixture, stirring, until dry and crumbly, about 7 minutes. 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. Lay flat on a cutting board. 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. Roll up to top edge. Repeat with remaining ingredients. Cut in half on bias.
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