Spring rolls with panang steak

Name: spring rolls with panang steak
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: Thai
Ingredients: 80 g Mihoen; 2 el sesame oil; 1 el panang curry paste; 300 g steak; 2 el rice vinegar; cucumber; 200 g radish; 125 g bean sprouts; 7,5 g fresh coriander; 12 rice skin

Spring rolls with coriander, steak, cucumber, radish and bean sprouts.

Ingredients

Directions

Prepare the noodles in water with salt according to the instructions on the package. Rinse under cold running water and place in a bowl.
Mix the oil with the panang curry paste and brush the steaks with it.
Heat a frying pan without oil or butter and cook the steaks for 5 min. On medium heat.
Turn halfway. Remove from the pan, allow to cool and cut into slices that are as thin as possible.
Meanwhile, mix the panang curry paste with the rice vinegar and the oil.
Halve the cucumber in the length, remove the seeds with a teaspoon and cut the flesh into thin strips of 5 cm long.
Cut the radish into slices. Put the bean sprouts in a bowl and pour boiling water over it. Drain immediately. Cut the coriander coarsely.
Fill a dish or deep plate halfway with lukewarm water. In each case, soak one rice skin 5-10 sec. and lay on a clean shelf or worktop.
Place some coriander, radish, noodles, bean sprouts, slices of steak and cucumber in the middle of the rice skin.
Make sure the filling has the shape of a sausage of 10 x 3 cm. Fold the rice sheet over the filling, fold the sides inwards and roll up.
Make 11 more spring rolls. Serve with the panangdip.