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