Summer Rolls in Rice Paper with Sesame Carrots, Minced Meat and Glass Noodles
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 8 mins |
| Total Time | 48 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 jar vegetables, Chinese (mung bean seedlings, bamboo shoots)
- 3 tablespoon Asian sauce, sweet and sour (dim sum sauce)
- 100 g lass noodles
- 2 carrot (s)
- 1 tablespoon sesame seeds, lighter
- 200 g minced meat, mixed
- 2 leaves Chinese cabbage
- 16 rice sheets
- 2 tablespoon lemon juice
- Salt and pepper
- 3 tablespoon soy sauce
- 3 tablespoon oil
Print Recipe
Pin Recipe Instructions
- Drain the Chinese vegetables through a sieve and mix with the dim sum sauce in a small bowl.
- Boil the glass noodles in hot water for 3 minutes, remove them and drain them as well. After cooling, cut them a little smaller so that they can be mixed and portioned better later.
- Peel the carrots and cut into thin julienne strips. Now fry with 2 tablespoons of oil in a hot pan for about 5 minutes, then deglaze with 1 tablespoon of soy sauce and mix in the sesame seeds. Transfer to a small bowl.
- Now fry the minced meat in 1 tablespoon of oil in the same pan until crumbly. At the end, also deglaze with 2 tablespoons of soy sauce and pour into another bowl.
- Wash the two Chinese cabbage leaves and cut into thin strips approx. 3 cm long.
- Now mix all the ingredients together well, add the lemon juice and season with salt and pepper.
- Place the rice sheets in lukewarm water for 1 minute so that they become soft. Put 2 tablespoons of the mixture in the middle of the lower part, then fold in on the right and left. Now roll up from the bottom up - similar to a roulade. Instructions are also available on the Internet.
- The rice rolls can be served cold or warm with a dip by steaming for five minutes.
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