Autumnal lilies with mushrooms and steak

Name: autumnal lilies with mushrooms and steak
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 140 g Mihoen; 2 lime; 150 g carrot julienne; 4 el sesame oil; 480 g steak; 4 twig fresh thyme; 400 g mushrooms for meat; 2 toe garlic; 6 el gluten free soy sauce; 32 rice skin; 15 g fresh fresh mint

Spring rolls of rice skins, carrot, steak and mushrooms.

Ingredients

Directions

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