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Autumnal lilies with mushrooms and steak
Spring rolls of rice skins, carrot, steak and mushrooms.
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Ingredients
Directions
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Prepare the noodles in water with salt according to the instructions on the package. Rinse under cold running water and place in a bowl.
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Meanwhile, press out the limes. Mix half of the juice with the carrot.
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Heat the oil in a frying pan. Sprinkle the steak with salt and pepper and cook over medium heat for 5 minutes. Turn halfway.
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Remove from the pan, allow to cool and cut into slices that are as thin as possible.
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Meanwhile, spray the leaves of thyme from the twigs. Cut the mushrooms into strips. Slice the garlic.
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Bake the mushrooms and half of the thyme leaves in the same frying pan in 4 min. Golden brown. Change regularly.
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Remove from the pan and allow to cool. In the meantime, whisk together a sauce of the garlic, soy sauce, sesame oil, the rest of the thyme and the lime juice.
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Fill a dish or deep plate halfway with lukewarm water. Soak a rice skin 10 sec. and lay on a clean shelf or worktop.
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Place 2 pieces of torn mint leaves in the middle of the rice sheet.
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Put some carrots, steak, noodles and mushrooms. Make sure the filling has the shape of a sausage of 10 x 3 cm.
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Fold the rice sheet over the filling, fold the sides inwards and roll up.
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So make 31 rice leaf lilies. Divide over 4 plates and serve with the dipping sauce.
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Nutrition
515Calories
Sodium0% DV1.780mg
Fat18% DV12g
Protein74% DV37g
Carbs21% DV62g
Fiber16% DV4g
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