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1 head Chinese cabbage
1 red and one yellow sweet pepper
500 g carrots
1/2 bunch coriander
salt
4 turkey escalopes
pepper
7 tablespoons chili sauce
4 tablespoons oil
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Clean Chinese cabbage and peppers, remove inedible part, pare carrots. Cut vegetables and coriander in thin strips.
Cook rice according to instruction. Flatten escalopes with a meat pounder and cut them in halves. Season with salt and pepper and brush with one teaspoon chili sauce. Place one or two tablespoons vegetables on each escalope, roll in and fix with a toothpick.
Heat oil in a pan or a non-stick skillet and sear roulades, season with salt, pepper and chili sauce.
Serve roulades on a bed of vegetables and garnish with coriander.