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Rice-leaf spring lilies with roast beef
 
 
4 ServingsPTM30 min

Rice-leaf spring lilies with roast beef


Rice flours with roast beef, cashews, beets and red pepper.

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Directions

  1. Cut the stalk of the red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife.
  2. Put the cashew nuts together with the pepper and the water in the container of the hand blender and grind.
  3. Prepare the noodles in water with salt according to the instructions on the package. Rinse cold and put in a bowl.
  4. Grate the beets in the food processor. Put in a bowl and mix in the fish sauce.
  5. Cut the spring onions into rings and put in a bowl.
  6. Fill a dish or deep plate halfway with lukewarm water. Soak a rice skin 20 sec. and lay on a clean shelf or worktop.
  7. Put a mint leaf torn in pieces in the middle of each sheet with a few leaves of coriander.
  8. Put some beet, noodles, roasted roast beef and spring onions.
  9. Make sure the filling has the shape of a sausage of 7 x 3 cm. Fold the rice sheet over the filling, fold the sides inwards and roll up.
  10. Make the other rice leaf lilies as well. Serve with the dip.


Nutrition

310Calories
Sodium30% DV710mg
Fat17% DV11g
Protein26% DV13g
Carbs13% DV39g
Fiber8% DV2g

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