Summer rolls

45 minutes

Ingredients for ten persons

for the summer rolls

10 sheets
rice paper
100 g
glass noodles
iceberg lettuce
about 300 g
minced beef
about 50 g

for marinating

1 tbsp each
soy sauce, chopped ginger, chopped garlic, lime juice, lime zest

for dipping

2 tbsp each
water, rice vinegar
1 tbsp each
sugar, fish sauce
1 clove
garlic, chopped
1 tsp
ginger, chopped
to taste
chili, chopped

Schritt für Schritt - Anleitung

Step 1

Cook glass noodles for 2-3 minutes in salted water until they have no more white spots. Then rinse with cold water and drain. Mix the beef with the ingredients for the marinade and fry until hot.

Step 2

Cut the carrot and courgette with the spiral slicer into crisp vegetable spirals. Also peel the mango, remove the seeds and cut into fine strips. Now wash the iceberg lettuce and also cut it into fine strips.

Step 3

Moisten the rice paper with the silicone brush from both sides evenly with water until it becomes slightly elastic.

Step 4

Drape first the vegetables, then the mango and beef and finally the remaining ingredients.   

Step 5

Now place the back end of the rice paper to the front over the filling and press down slightly so that the filling is enclosed by the rice paper.

Step 6

Then place the sides from right and left to the middle on the roll The almost finished summer roll should now look something like an opened envelope.

Step 7

The filling is pressed once more to a roll and then turned to a finished roll.

Preparing the dip

Put all ingredients in a small pot and bring to the boil briefly. Then set aside and let it cool down a little.