Rice-leaf spring lilies with roast beef

Name: rice-leaf spring lilies with roast beef
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: Red pepper; 75 g salted cashew nuts; 3 el tap water; 80 g Mihoen; 200 g raw beetroot in pot; 2 el fish sauce; 2 bunch onion; 12 rice skin; 15 g fresh fresh mint only the leaves; 10 g fresh coriander only the leaves; 100 g Roast beef meats

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

Ingredients

Kitchen Stuff

1 blender
1 food processor

Directions

Cut the stalk of the red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife.
Put the cashew nuts together with the pepper and the water in the container of the hand blender and grind.
Prepare the noodles in water with salt according to the instructions on the package. Rinse cold and put in a bowl.
Grate the beets in the food processor. Put in a bowl and mix in the fish sauce.
Cut the spring onions into rings and put in a bowl.
Fill a dish or deep plate halfway with lukewarm water. Soak a rice skin 20 sec. and lay on a clean shelf or worktop.
Put a mint leaf torn in pieces in the middle of each sheet with a few leaves of coriander.
Put some beet, noodles, roasted roast beef and spring onions.
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.
Make the other rice leaf lilies as well. Serve with the dip.

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Nutrition

310Calories

Sodium30% DV710mg

Fat17% DV11g

Protein26% DV13g

Carbs13% DV39g

Fiber8% DV2g

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