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
Summer Rolls in Rice Paper with Sesame Carrots, Minced Meat and Glass Noodles
Summer Rolls in Rice Paper with Sesame Carrots, Minced Meat and Glass Noodles
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Instructions

  1. Drain the Chinese vegetables through a sieve and mix with the dim sum sauce in a small bowl.
  2. 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.
  3. 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.
  4. 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.
  5. Wash the two Chinese cabbage leaves and cut into thin strips approx. 3 cm long.
  6. Now mix all the ingredients together well, add the lemon juice and season with salt and pepper.
  7. 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.
  8. The rice rolls can be served cold or warm with a dip by steaming for five minutes.

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