Big Mac Spring Rolls
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 500 g round beef
- 300 g lass noodles
- 1 glass pickled cucumber (s), sliced
- 300 g cheese, rated
- 1 pointed cabbage
- 1 small Glass Miracel Whip, light
- 150 g mayonnaise
- 200 ml dressing, (French dressing)
- 1 tablespoon ketchup
- 1 tablespoon, heaped onion (s), dried
- 1 tablespoon sugar
- salt
- paprika powder
- Garlic
- 20 sheets rice paper, for spring rolls
- Oil, for deep-frying
Print Recipe
Pin Recipe Instructions
- First fry the minced meat with paprika, salt and garlic really hot and very finely. Grate the pointed cabbage into the finest strips and cut a third of the cucumber into small cubes, dab and add to the minced meat. Fry the whole thing for another 5 minutes. At the same time cook the glass noodles and then fold in finely chopped. Let cool and then mix with the cheese.
- The rice paper sheets for the spring rolls have to be moistened with water so that they can be processed. Just test it out here, the feeling for it comes very quickly. The filling then becomes quite firm and rolled into the dough with as little air entrapment as possible.
- The sauce is best prepared a few hours in advance. Mix French dressing, Miracel Whip, mayonnaise, ketchup, onion, salt, sugar and a dash of cucumber water with the remaining finely diced cucumber.
- After the spring rolls have been fried golden brown, you can enjoy this special party snack!
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