Shredded Turkey Stuffed Salad Rolls with Easy Peanut Sauce

Ingredients

• 1 turkey breast (500 g)
• 2 cups (500 mL) turkey, or poultry broth, to poach the breast
• 2 stalks lemongrass, sliced into chunks and bruised
• 3 1/2 oz (100g) thin rice vermicelli
• Boiling water, as required
• 10 – 12 round rice paper wrappers
• Warm water, to soak the wrappers
• 1 red pepper, thinly sliced
• 1 cup (250 mL) fresh salad leaves
• 1 cup (250 mL) fresh cilantro
• 1 cup (250 mL) fresh mint, leaves picked