Filter
Reset
Sort ByRelevance
Cans Get You Cooking®
Rice-leaf lilies with crayfish
Rice skins with noodles, crayfish, fish sauce, rettich and bean sprouts (summer rolls)
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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.
Blogs that might be interesting
-
25 minSide dishBroccoli, Cherry tomatoes, extra virgin olive oil, balsamic vinegar,grilled broccoli with tomatoes and balsamic vinegar
-
40 minSide dishpuff pastry, chicken breast, zucchini, sage, creme fraiche, oil,chicken patties with zucchini
-
5 minSide dishlime, sesame oil, sunflower oil, ginger syrup, Japanese soy sauce,lime-sesame ginger vinaigrette
-
15 minSide dishBroccoli, John West Anjovis in olive oil, sliced onions, garlic,broccoli anchovy dish
Nutrition
225Calories
Sodium0% DV1.080mg
Fat2% DV1g
Protein18% DV9g
Carbs15% DV44g
Fiber4% DV1g
Loved it