Rice-leaf lilies with crayfish

Name: rice-leaf lilies with crayfish
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 80 g Mihoen; 1 lime; 2 el granulated sugar; 5 el fish sauce; 100 ml tap water; 1 bunch onion; cucumber; 100 g radish; 12 rice skin; 15 g fresh fresh mint; 100 g fresh crayfish; 100 g bean sprouts

Rice skins with noodles, crayfish, fish sauce, rettich and bean sprouts (summer rolls)

Ingredients

Kitchen Stuff

1 clean tea towel

Directions

Prepare the noodles according to the instructions on the packaging. Drain in a colander and rinse under cold running water.
Meanwhile, squeeze out the lime. Mix the juice in a bowl with the sugar, fish sauce and the water to a dip. Stir until the sugar is dissolved.
Cut the spring onion into thin rings and add.
Cut the cucumber lengthwise into quarters, remove the seeds with a teaspoon and cut the flesh into thin strips of 6 cm.
Mix the rest of the fish sauce with the thinly sliced radish.
Fill a dish or deep plate with a layer of lukewarm water. Soak a rice sheet 10 sec. and put on a clean tea towel.
Put 2 leaves of fresh mint in the middle of the rice sheet. Put some mihoen, cucumber, radish, crayfish and bean sprouts on it.
Fold one side of the rice sheet over the filling. Fold the sides in over the filling and roll the sheet further. Make 11 spring rolls.
Serve with the dip.