Vietnamese lettuce-minced trolleys

Name: vietnamese lettuce-minced trolleys
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Asian
Ingredients: 1 lime; 500 g half to half chopped; 1 clove garlic pressed; 2 cm fresh ginger finely grated (or 1 tsp ginger powder); 1 Red pepper finely chopped; 2 tablespoons Thai fish sauce; 125 g Mihoen; 1 bag fresh fresh mint 15 g; 1 bag fresh coriander 15 g; 1 bag carrot julienne 150 g; 8 sheets lettuce romana or iceberg lettuce; sweet chilli sauce

A tasty asian recipe. The side dish contains the following ingredients: meat, lime, half-to-half-minced, garlic (pressed), fresh ginger (finely grated (or 1 tsp ginger powder)), red pepper (finely chopped), Thai fish sauce, noodles, fresh mint (15 g ), fresh coriander (15 g), carrot julienne (150 g), lettuce (romana- or iceberg lettuce) and sweet chilli sauce.

Ingredients

Kitchen Stuff

grill plate, greased or hamburger clip

Directions

Lime clean poles, peel grate and press fruit. Mix the minced beef with lime zest, garlic, ginger, half of red pepper, 1 tbsp fish sauce and salt. Make 8 flattened rolls of about 15 cm long. Put the mince into a refrigerator until use. Mihoen break in half and according to instructions, boil in boiling water. Part of fresh mint and coriander rough cracks above salad bowl. Drain Mihoen in colander with cold water. Return Mihoen and carrot julienne to salad bowl. Add lime juice, 1 tbsp fish sauce and the rest of red pepper and loosely spoon the salad. Wash lettuce leaves and pat dry.
Chopped trolleys in greased grill dish or burger clamp on barbecue in 10 min. Brown and cooked through. On each lettuce leaf, create mihoensalade, lay chopped meat on top and sprinkle with the rest of fresh mint and coriander. Roll the salad around the filling, serve with chilli sauce for dipping.