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Rice-leaf lilies with crayfish
Rice skins with noodles, crayfish, fish sauce, rettich and bean sprouts (summer rolls)
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Ingredients
Directions
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Prepare the noodles according to the instructions on the packaging. Drain in a colander and rinse under cold running water.
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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.
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Cut the spring onion into thin rings and add.
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Cut the cucumber lengthwise into quarters, remove the seeds with a teaspoon and cut the flesh into thin strips of 6 cm.
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Mix the rest of the fish sauce with the thinly sliced radish.
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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.
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Put 2 leaves of fresh mint in the middle of the rice sheet. Put some mihoen, cucumber, radish, crayfish and bean sprouts on it.
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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.
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Serve with the dip.
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Nutrition
225Calories
Sodium0% DV1.080mg
Fat2% DV1g
Protein18% DV9g
Carbs15% DV44g
Fiber4% DV1g
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